This is a simple homemade dish when I fancy something rapid and easy but still packed with nutrients.
To serve two, I prepared:
- 2 beef flat iron steaks (227gr/ each)
- 1 package mixed leaf salad (120gr)
- 8 cherry tomatoes, halved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon coarsely ground pepper
- 2 branches of fresh rosemary and 2 branches of thyme
- 1 large garlic clove, bashed
I started by marinating the beef with olive oil, dried and fresh thyme, rosemary, salt, pepper together. Then I placed steaks and dressing in a resealable plastic bag; seal bag and turn to coat. After that, I popped them into the fridge until I’m ready for cooking.
To cook beef steak, I heated a non-stick heavy-based frying pan over very high heat, drizzled in the oil, then added the light butter, garlic and steaks, nestling the herbs (rosemary and thyme) around them. With a pair of tongs, turn the steaks every 30 secs to 1 min, so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done.
Before slicing, I left them to rest for 5 mins.
To serve, I put the salad into a big plate topped with balsamic dressing and sliced medium-rare steaks (If desired, you can add on chopped pineapple or cranberries, avocado, cheese and so on).
It’s so easy even the most novice chef could manage.
After all, let’s take your beef to the table and enjoy!