It's important to eat greens with red meat, as it aids digestion in the stomach, helping to break down the protein so the body can utilise it more efficiently. The rocket in this recipe is a good example, but if you don't have rocket, any greens will do.
Recipe supplied by The Australian Mushroom Growers Association.
Combine 2 tbsp oil and salt and pepper in a medium bowl. Add mushrooms and onions and toss to coat in oil mixture.
Preheat a greased barbecue grill and plate on medium-high heat.
Brush both sides of steaks with 1 tbsp oil and season with salt and pepper. Place steaks onto barbecue grill and cook for 3-4 minutes (for medium) on each side or until cooked to your liking. Remove to a plate, cover with foil and set aside.
Meanwhile, place mushroom and onions onto barbecue plate and cook, tossing frequently, for 2-3 minutes or until tender. Remove to a plate.
Place tomatoes onto barbecue grill and cook for 1 minute on each side or until warmed through.
Slice steaks across the grain into thin slices. Place steak, mushrooms and onions and tomatoes into a heatproof bowl and toss gently to combine. Toss through rocket leaves and arrange onto serving plates. Drizzle salads with remaining oil, season with salt and pepper and serve.
Makes 4 servings
| Prep Time: | 12 mins |
| Cooking Time: | 12 mins |
| Ready in: | 24 mins |
Suitable for: |
|
| Dinner, Lunch, Salad | |
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| Nutritional Information - Per Serve | |
| Kj | 1356 kj |
| Calories | 324 kcal |
| Fat | 19.3 g |
| Saturated Fat | 3.4 g |
| Total Carbohydrate | 12.3 g |
| Total Protein | 25.4 g |
| Fibre | 4.8 g |
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