The true test of a good recipe is when you feed those who are not afraid to tell the truth. This one was tasted by a great friend and her husband, who is suspicious of beans and legumes. Yet he was pleasantly surprised in this case.
Combine olive oil, brown rice vinegar, mirin, tamari and garlic. Pour two thirds of the dressing over the steak, mushrooms and zucchini. Set aside to marinate for 30 minutes.
Preheat a chargrill to medium-high heat. Add steaks and mushrooms and zucchini and cook for 6-8 minutes each side, depending on your preference.
To make the salad, combine the tomatoes, chickpeas and parsley together with the remaining dressing. Season with cracked black pepper.
Serve the meat, vegetables and salad together.
Note: To aid digestion, serve red meat with a vinaigrette or pickle. It takes much longer to digest red meat protein than white fish, therefore allow at least three hours after eating before you go to bed.
Makes 4 servings
| Prep Time: | 35 mins |
| Cooking Time: | 20 mins |
| Ready in: | 55 mins |
Suitable for: |
|
| Dinner, Lunch | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 2020 kj |
| Calories | 483 kcal |
| Fat | 25.9 g |
| Saturated Fat | 4.8 g |
| Total Carbohydrate | 33 g |
| Total Protein | 33.4 g |
| Fibre | 7.1 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
