Rare New York Beef Steak with Freekeh Salad
Serves: 2
Time: 30 minutes
It is a bit of a rarity for us to eat steak, not because it isn’t delicious, but I think over the years I have eaten more than my fair share of steak, So they don’t appeal to me as much as they used to. That said, every now and then I do still crave a nice piece of red meat so I thought it was about time we had some juicy red beef steaks on the menu.
Leftovers
There is plenty of freekeh leftover for lunch, but if you want the works, then you will need to get an extra steak.
Choose Your Favourite
My fav fav steak is a scotch fillet - I'm a fat loving girl. But tonight I have choosen a New York cut because it carves up beautifully, just make sure you choose a lovely well marbled piece. Unless it's wagyu, try and avoid large fat spots as they are more likely to turn out to be gristle.
What you'll need
300g New York cut steak
1 cup freekeh
1 bunch asparagus
1 packet zucchini flowers
1 beetroot
1/4 bunch of dill
1/4 bunch of flat leaf parsley
1/4 cup roasted almonds
1/2 lemon
From the Pantry
olive oil
sea salt flakes
cracked pepper
Optional Extras For Lunch
baby rocket
4 radishes
300g New York steak
Feeding Four
I have added an extra 300g steak to your shopping list and 1 bunch of asparagus. You can also add extra beetroot if needed.
Prep and Cook
Cook Freekeh
Rinse the freekeh under cold water then combine in a pot with 3 cups of cold water and a pinch of salt and bring up to the boil.
Reduce down to a simmer and place the lid on, cook till all the water has been absorbed - approx 20 mins.
Turn off the heat and leave to steam with the lid still on.
Room Temp
Take the steak out of the fridge and allow to come to room temp.
Prep Salad
Put a medium-sized pot of water on to boil with a pinch of salt and a dash of olive oil.
Slice asparagus in long thin diagonals.
Cut baby zucchini in half.
Wash and pick the leaves of the parsley and sprigs of dill.
Roughly chop almonds.
Peel and finely slice beetroot (do this last as beetroot makes a mess).
Cook Steak
Nice and Fat
New York steaks are generally nice and fat, mine is roughly the thickness of my index and middle finger combined. If yours is thinner than this, go for 3 minutes each side instead.
Heat a medium-sized frypan with around 1 tablespoon of olive oil on high heat.
Sprinkle salt and pepper on both sides of your steak.
Cook for 4 minutes on each side. Then remove from pan and leave to rest for 6 minutes.
Cook Veg
Drop the asparagus and zucchini into the boiling water and cook for 1 minute, just long enough for the colour to turn a nice bright green. Drain and add to the freekeh salad along with the fresh herbs, nuts and juice of half a lemon.
Toss with oil and salt and pepper.
Plate it Pretty
Arrange the salad in a large platter, place beetroot at 10 o’clock.
Use a sharp knife and carve 6 slices of steak lengthways and arrange in half folds at 12 o’clock.
Enjoy!
Lunch tomorrow
I have put the bulk of my veg on the dinner so I am left mainly with freekeh so to make it a bit more interesting you can add to it 1/2 bunch of dill, 1/2 a bunch of mint and some extra toasted nuts and seeds from this week’s shopping. A simple but tasty salad for lunch.