Although I’m not banting (why oh why would I voluntarily give up potatoes?), I do enjoy the occasional meal without carbs. A favourite in our household is steak with a salad of fresh basil, sliced tomato, buffalo mozzarella, pine nuts and a basil pesto dressing. I always make extra for my husband’s lunch the next day and it’s safe to say, it’s his favourite. So quick and easy, very tasty and fairly healthy too. It’s a winner and a great addition to the week night dinner/lunch regime.
Yield: 3 (two for dinner & one for lunch)
Steak & Caprese Salad
- olive oil
- 3 pieces beef or ostrich steak (I usually use Sirloin)
- 2 large tomatoes, sliced thickly
- 300 grams bocchini balls or buffalo mozzarella ball
- 3 handfuls fresh basil
- 1 handful roasted pine nuts
- salt and pepper
Basil Pesto Dressing
- 3 Tbs pine nuts
- 2 handfuls fresh basil leaves
- 60ml parmesan cheese, grated with a microplane or small blade of grater
- 2 garlic cloves
- 130ml virgin olive oil
- For the Basil Pesto – combine all the ingredients except the parmesan and blend to desired consistency. Stir in the parmesan and set aside.
- Take your meat out the refrigerator 30 minutes prior to frying, pat dry with carlton towel, marinade in olive oil. Just before cooking, massage in salt & pepper.
- Heat your griddle pan on medium high heat to just before smoking, place the oiled meat into the pan (it should sizzle) and don’t touch for 3 minutes.
- Gently lift the edge of one side to see if its nicely seared, if yes – flip the meat and sear for another 2 – 3 minutes depending on the size of your steak. Remove from the heat and allow meat to rest on a plate for at least half the cooking time.
- Meanwhile, assemble your salad either the traditional way of tossing on a plate or you could create a ‘caprese tower’ by placing a slice of tomato down, followed by a few basil leaves, the mozzarella, a drizzle of the basil pesto sauce and then repeating, remembering to season with salt & pepper as you go.
- Once your meat has rested sufficiently, cut into slices and plate up!
Cooks Note: For an even healthier option – you could substitute the basil pesto dressing with my coriander yoghurt dressing.
Love this Recipe?
Why not try this Avo & Blueberry Salad for a low carb summer lunch…