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Beef Bowl
Packed with colourful vegetables, and slices of tender scotch fillet. This is your new salad go-to. The mayonnaise and sesame seed mix add the perfect finishing touch.
Prep: 30 mins
Cook: 6 mins
Serves 4
Good source of iron
Low Sodium
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IngredientsBeef
Sesame mayonnaise
Salad
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Method |
Nutrition Information Per Serving
Serving size: 520g| Energy kJ (kcal) | 1917 (458) |
| Protein (g) | 26.3 |
| Fat (g) | 27.9 |
| Saturated (g) | 4.9 |
| Carbohydrate (g) | 21.4 |
| Sugars (g) | 19.6 |
| Sodium (mg) | 402 |
| Iron (mg) | 3.6 |
| Zinc (mg) | 5.0 |
| Vitamin B12 (ug) | 0.7 |
| Vitamin D (ug) | |
| Selenium (ug) | 11.8 |
- Scotch fillet has a higher marbling of fat that gives you a steak full of flavour. Steaks are better on the thicker side – this will give you a good balance between outer crust and an evenly cooked middle.
- Resting the steak once cooked is one of the most important steps as it enables the temperature to even out and the meat fibres to relax and reabsorb some of the juices.
- Only use beetroot that is very fresh when eating raw. The striped beetroot (chioggia beetroot) are gorgeous to look at and eat.
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Sesame dressing
Combine all the ingredients in a bowl. Cover and place in the fridge until ready to use.Heat a barbecue grill until hot (or a large frying pan over high heat).
Beef
Rub the steaks with a little oil and season. Place steaks on the hot grill and grill for 3-4 minutes, then turn over and grill for a further 3-4 minutes for medium steak. Transfer to a plate, cover loosely with foil and leave to rest for 5 minutes.Salad
Shred the cos lettuce and divide between four shallow bowls. Divide the remaining salad ingredients and herbs between each bowl.To serve
Slice the steak across the grain into thin slices. Divide steak between each bowl and sprinkle over basil leaves and the seed mix. Drizzle over the sesame mayonnaise or serve separately.