Steak with Watercress, Walnut & Blue Cheese Salad

Give steak a super healthy makeover with this special supper for 2.

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Ingredients:

2 fillet steaks – 125g each cut into 2 pieces

1tsp olive oil

200g button mushrooms- cut in half

10 cherry tomatoes

1tblsp coconut aminos

1tsp olive oil

Salad:

100g watercress

50g blue cheese (ewes if possible) - crumbled

25g walnuts – chopped

1 apple – core removed cut into small cubes

Dressing:

1tblsp apple cider vinegar

1 tbsp. walnut oil (olive oil will be okay if you don’t have it)

2tsp English mustard

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Method:

1. Heat a pan.
2. Cook the mushrooms in the olive oil until caramelised.  Add the tomatoes.  Cook until they are a little soft.  Add the coconut aminos.  Season.  Remove from the pan. Set to one side.  Wipe the pan clean.
3. Season the steak, brush with olive oil.  Put in the preheated (hot) pan for a few minutes, turn over.  Put the tomatoes and mushrooms back in the pan. Cook for a few more minutes (if you do not like your steak rare then cook for longer).
4. Whilst the steak is cooking mix the dressing ingredients together with a fork.
5. Mix the salad ingredients together.  Dress with the dressing – split between 2 plates.
6. Top the salad with the steak, mushrooms and tomatoes

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Copyright © 2017 [Rachel De Caen]. All Rights Reserved.

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