Have you purchased a packet of steak, and there’s one steak too many? What do you do with that one extra steak?
Saturday night, my husband ditched footy awards so I prepared a lovely, romantic dinner with the expectation our eldest would crash after footy and the little one never plays up. Epic failure! This led to the conversation: romance dies after kids. Anyway, we had one eye fillet left over.
So, what to do?
The next day, as I thought about dinner, I pondered how I could use that steak to feed two (and an eighteen month old) of us. I decided upon kibble. The extra protein would fill us up.
I have a staple roast veggie salad that I absolutely love and always get comments on. It is also so easy to prepare, and one of those dishes that I start prepping if both my kids sleep at the same time during the day – organisation is key!
This is also a great one for using up any veggies in your fridge that are getting old. And my daughter loves roast veggies!
You just basically need to grab any veggies you have at your disposal (sweet potato, potato, pumpkin, carrots, zucchini, beetroot, capsicum, tomatoes, mushrooms, etc) and roast them.
The key is to cook your hard veggies (carrot, potato, pumpkin sweet potato) for about 20 minutes longer than the others. Otherwise, you’ll end up with them hard and not very nice, or everything else will shrivel up and burn.
Then I cooked my kibble: 3-4 minutes in boiling water and drain.
Onto my beautiful eye fillet steak. Salt, pepper and a nice drizzle of olive oil – rub into the meat.
Now there are so many theories on how to cook the perfect steak; I go for the easiest – lets face it, I’ve either got a baby crying or a toddler wrapped around my leg by this time of night! I have a really good quality copper-based pan. So I wait for the pan to get to a medium-high heat (I flick a little bit of water onto the pan to make sure I can hear a nice sizzle). Onto the pan, and then I actually cover it with a lid to keep the heat in while still giving it that nice grilled exterior. This steak I cooked for four minutes on each side. I actually had to turn my pan off though when I flipped it, because it was getting too hot. (It really is about knowing your pan).
My trusty baby spinach goes onto the plate, topped with kibble, the roast veggies and steak. At this stage, you could crumble some feta or nuts over the top.
Lastly, I add a greek yoghurt dressing (greek yoghurt, lemon juice, olive oil that I mix together in a mug) over the top. Delicious!
Spare Steak Salad
Serves 2
1 steak (porterhouse, eye fillet, rump)
500g of mixed vegetables, chopped/diced into similar sizes
olive oil
Salt and peper
1/2 cup lupin kibble
2 handfuls of baby spinach
Pre-heat oven to 180 degrees celsius.
Chop vegetables into similar sizes and place hard vegetables (sweet potato, potato, pumpkin, carrot) onto a tray. Drizzle with olive oil and salt and pepper.
Roast for 20 minutes.
Add remaining vegetables. Drizzle with olive oil and salt and pepper.
Roast for another 20 minutes.
Bring 2 cups of water to the boil in a saucepan and add kibble. Cook for 3-4 minutes. Drain.
Cook steak to your liking. This varies greatly depending on the thickness of the steak and how you like it cooked. Generally speaking you should get a medium steak if you cook it until the blood rises on each side (for just a standard 1-2cm cut steak). Let it rest for a few minutes.
Add baby spinach to plate, top with kibble, roast vegetables and steak.
Top with dressing.
Greek yoghurt dressing
1 tbsp greek yoghurt
1-2 tsp olive oil
1-2 tsp lemon juice
salt and pepper
Combine ingredients.