This Grilled Beef and Vegetable Salad is easy to prepare ahead of time.
This recipe can be partly prepared beforehand, so you can have a quick, healthy and delicious meal ready to go at any time.
Time: 25 mins
- 1 1/2 tablespoons olive oil
- 300 grams sirloin steak
- 1/2 red onion
- 1 tablespoon lemon juice (plus grated zest of whole lemon)
- 15 grams shaved parmesan cheese
- 10 grams pine nuts
- 75 grams spinach leaves
- 2 zucchinis
- 175 grams sweet potato
Trim the fat off the sirloin steak. Cut the red onion into four sections. Slice the zucchinis on the angle so they are in large five mm pieces. Peel the sweet potato and cut into slices approximately three mm thick.
Toast the pine nuts so they are lightly browned.
Preheat your barbeque or grill until it is hot. After brushing the beef with a teaspoon of olive oil on both sides cook for two minutes on each side or to your liking. Remove the beef from the barbeque or grill, cover with foil and set aside.
In a bowl combine two teaspoons of olive oil with the red onion, zucchini and sweet potato. Once coated in oil, place the vegetables onto the barbeque or grill and cook for approximately two minutes on each side or until lightly charred. Remove the vegetables from the barbeque or grill and place back into the bowl. Add the lemon juice, zest, and remaining oil.
Thinly slice the beef and add to the bowl with the vegetables. Season with salt and pepper before giving everything in the bowl a good toss to combine.
Choose a large serving platter and place the washed spinach on it. Pour out the beef and vegetables on top of the spinach. Top with the toasted pine nuts and parmesan cheese. Serve and enjoy while still hot! Feel free to modify the recipe depending on what you have available, it's a great way to use up leftovers.
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