Steak Salad with Quinoa

Fat 45g
Carbs 65g
Protein 35g


  • 1 large bag of green leaves
  • A packet of asparagus tips
  • ½ cucumber diced or finely sliced
  • A good handful of cherry tomatoes, halved
  • A handful of fresh coriander, chopped
  • Dressing: 2 tbsp good quality Balsamic vinegar, 2 tbsp olive oil, salt and pepper, 1 tsp English mustard and a little honey if required
  • Steak: I recommend 2 striploin medium fillets (200g)
  • 1 cup of dry quinoa and a high quality stock cube for added flavour


Step 1

Bring the quinoa along with a stock cube to the boil. Cover and leave to sit for 15 mins on very low heat. Stir occasionally.

Step 2

Gently steam the asparagus tips for 1-2 mins. Cool under running cold water. Set aside to cool further.

Season the steak and fry on a very hot pan (using olive oil or butter). If aiming for medium-rare don’t fry it for too long. Recommended frying for 5 mins each side, then set it aside on a plate.

Step 3

In a bowl, mix all other salad ingredients together. In a cup, mix together all ingredients for the dressing. Season to taste. For a sweeter taste add some honey.

Once the asparagus is cooled, add to the salad, dress the salad. Equally divide between two dinner plates. Slice the steaks and gently place on top of the salad. Add the quinoa. Done.