Nothing beats a nice juicy steak, and this recipe from Olivado combines taste and healthy ingredients! Check out the full method here:
1 packet of Beef Medallions
2 tablespoons Avocado Cooking Oil
Salt and Pepper
1 bunch of spring onions (or baby leeks)
For the Summer Salad:
1 small carrot
Handful of Baby Spinach leaves
1 Punnet Cherry Tomatoes
50g / 1.7oz feta cheese, crumbled
Your favourite salad dressing
1. Take the beef medallions out of the fridge and remove packaging. Rest the steaks on a plate to come to the room temperature. This helps to them to cook evenly. Brush Olivado Natural Avocado oil all over the meat and season with salt and pepper just before cooking.
2. Heat BBQ to medium high. Cook 3-4 minutes each side for medium rare, 4-5 minutes for medium and 6-7 minutes for well done. Rest the steaks on a plate for 5-6 minutes before serving. BBQ spring onions until soft and slightly charred.
3. Prepare vegetables for the Summer salad. Julienne carrot and cucumber, slice spring onions and halve cherry tomatoes. Mix and toss all vegetables and feta cheese with the salad dressing.
4. On a serving plate, place beef and spring onions. Serve the salad generously on side.