Iron-Rich Steak Salad with Coriander & Pesto
Iron-Rich Steak Salad with Coriander & Pesto
My energising steak salad is a champion for those needing a boost in iron levels. It’s especially brilliant for active individuals and women during their monthly cycle. The lean beef provides highly bioavailable haem iron, which your body absorbs more readily than plant sources. I’ve paired it with vitamin C-rich vegetables to enhance that iron absorption, a clever nutritional partnership! The coriander pesto is a flavour explosion that is also packed with detoxifying compounds to help your body clear unwanted toxins. This dish truly exemplifies how food can be both functional medicine and pure pleasure on a plate.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 200g steak (eg. sirloin or rump)
- Salt & freshly ground black pepper (to season)
- 1 tbsp olive oil (for cooking the steak)
- 3 spring onions, trimmed and pan-fried
- 2 cups mixed greens (optional, for a base)
- 1 medium carrot, julienned or grated
- 1 medium cucumber, sliced into thin ribbons or half-moons
- ¼ cup fresh coriander leaves
- 1 cup fresh coriander leaves (packed)
- ¼ cup fresh parsley leaves (optional for balance)
- ¼ cup toasted almonds or cashews (or traditional pine nuts), toasted)
- 1 small garlic clove
- 2 tbsp freshly grated parmesan (optional)
- Juice ½ lemon
- Salt & pepper to taste
- ¼ cup extra virgin olive oil
Method
- Season the steak generously with salt and pepper on both sides.
- Heat a frying pan over medium-high heat with olive oil. Once hot, sear the steak for about 3–4 mins per side for medium-rare (adjust cooking time to your preferred doneness).
- Remove the steak and let it rest for at least 5 mins before slicing thinly against the grain.
- In the same pan, add a drizzle of olive oil if needed. Pan-fry the spring onions until they are slightly charred and softened, about 2–3 minutes. Set aside.
- To make the pesto, in a food processor or blender combine coriander leaves, parsley (if using), toasted nuts, garlic, parmesan (if using), lemon juice, salt and pepper. Pulse until the mixture is roughly combined. Slowly drizzle in olive oil while blending until you reach your desired consistency
- Arrange mixed greens on 2 plates as a base. Add carrot, cucumber, pan-fried spring onions and fresh coriander leaves. Top with thinly sliced steak. Drizzle with homemade pesto and serve immediately.
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