Lunch
Peppered beef steak with tomato and rocket
Beef steak with a fresh tomato and rocket salad
- Ready in 30 min
- 430 kcal
Suits: Balanced, Mediterranean, Low-carb
Per serving
- kcal
- 430
- Protein
- 47 g
- Carbs
- 6 g
- Fat
- 24 g
Ingredients
- 210 g beef fillet
- 180 g tomatoes
- 50 g rocket
- 10 ml olive oil
- 25 g lemon
Method
- Pat the beef fillet dry, rub it with a little of the olive oil and press plenty of coarsely ground black pepper and a pinch of salt onto all sides.
- Heat a heavy frying pan over a high heat. Sear the steak for 3–4 minutes on each side, turning once, until 54–57°C in the centre for medium-rare or 60–63°C for medium.
- Rest the steak on a warm plate for 5 minutes.
- While it rests, cut the tomatoes into wedges and squeeze the juice from the lemon. Whisk the lemon juice with the rest of the olive oil and a pinch of salt.
- Toss the tomatoes and rocket with the dressing.
- Slice the steak across the grain, lay it over the salad and pour over any resting juices.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens