Buckwheat Salad with Roasted Baby Carrots and Porterhouse Steak
Serves: 2
Time: 40 minutes
This is a very simple meal to prepare but it does have a bit of cooking time that will slow you down, so if you wanted this to be a faster dinner - I would cook the buckwheat up the night before. I have also chosen to do one really large fat piece of porterhouse steak because I wanted to carve it but if you would prefer individual steaks just adjust your cooking time to 3 minutes a side for 200g sized steaks.
Leftovers
Tomorrow’s lunch is a simplified version of the salad with cherry toms instead of steak.
What you'll need
500g buckwheat
400g porterhouse steak
1 small bag of spinach
1 bunch of basil
1 bunch of baby carrots
From the Pantry
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
salt and pepper
Feeding Four?
You will have extra steak and baby carrots in the shopping list.
Prep and Cook
Preheat Oven to 180c
Take Steak Out of Fridge
Cook Buckwheat
Rinse the buckwheat in a sieve under cold running water.
Pop it into a large pot with 1 1/2 liters of cold water and a large pinch of salt and bring up to the boil. Then turn down to a high simmer and continue to cook for 20 minutes.
Strain once cooked and spread out on a baking tray to let off the steam and cool down.
Cook Carrots
Use a clean tea towel to wipe off any dirt from the carrots then slice the carrots in half lengthways and remove the stalks.
Toss in oil with some salt and pepper and spread out on a tray lined with baking paper.
Roast for 15 minutes. You still want the carrots to have some crunch.
Prep Salad
Finely shred up your baby spinach and pick the basil leaves.
Mix Dressing
In a small jar combine the apple cider vinegar with the mustard and 3 tablespoons of olive oil. Season well and shake to mix.
Pan Fry or BBQ
You could cook the steak on the BBQ or in a griddle pan but the process will still be the same.
Cook Steak
Generously season both sides of the steak with sea salt and cracked pepper and rub some olive oil or spray over both sides.
Heat a medium-sized pan to high and just before it gets to smoking point lay your steak in and cook for 5 minutes each side.
If you have one side that has a big strip of fat then afterwards turn onto this side to cook for 30 seconds and remove from the heat and allow to rest for 5 minutes before you carve into thin slices.
Plate it Pretty
Take some buckwheat out and set aside for lunch along with some spinach and basil.
Reserve a few basil leaves for garnish then combine the remaining ingredients together with the dressing and toss together with some salt and pepper.
Spoon into the centre of your serving bowls and slightly pile it high. Lay carrots on top then fan over some steak and lastly sprinkle with a few basil leaves.
Lunch tomorrow
Lunch tomorrow is going with cherry tomatoes instead of baby carrots and steak; you could always add some tuna - you know me - I like tuna with everything.
In hindsight, put the cherry tomatoes in before the basil and spinach so that they don’t make your greens soggy.