Ingredients
- 2 x 6oz lean sirloin steaks
- 150g chestnut mushrooms
- 1 medium onion
- 1 pepper
- 10 cherry tomatoes
- 1/3 cucumber
- 2 spring onions
- 120g mixed leaves
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp coconut/olive oil
Step 1 :
Remove the steaks from their packaging and allow to rest at room temperature for 30 mins, if possible.
Step 2 :
Slice the mushrooms, onion and pepper finely.
Step 3 :
Oil the steaks on each side using melted coconut oil or olive oil.
Step 4 :
Heat a large frying pan over a medium-high heat and fry the steaks for 3-4 mins on each side, or cook to your preference. Place on two warmed plates and leave to rest.
Step 5 :
Add the sliced mushrooms, onion and pepper to the same pan and cook for 3-4 mins, stirring regularly until browned. Spoon on top of the steaks.
Step 6 :
To make the salad, halve the tomatoes, slice the cucumber an trim and finely slice the spring onions. Add to a bowl with the mixed leaves and toss lightly with the balsamic vinegar and olive oil. Serve alongside the steak and cooked vegetables.