Minute steak, tomatoes and herbed cottage cheese

Tamara West

Creating a really healthy and delicious lunch can sometimes be a bit of a chore. This complete meal ticks all the boxes — it is quick to prepare and super-quick to cook. I like to leave my steak out on the bench for 20 minutes before cooking to allow the chill to come off it. The result is a better-tasting steak. I also season with crushed black pepper after cooking to appreciate the fresh spiciness of the pepper. A minute steak is any boneless beef steak that has been cut or pounded thinly so that it cooks “in a minute’’. I like the flavour of sirloin for this preparation.

Ingredients

3 Tbsp	Fresh herbs, equal amounts of parsley, basil and chives
½ cup	Cottage cheese, low-fat variety
1 cup	Cherry tomatoes, sliced
1 Tbsp	Shallot, finely sliced
1 tsp	Red wine vinegar
2 tsp	Olive oil
2 pieces	Beef sirloin, 140g each piece, thin-cut 'minute' steak (Main)
3 tsp	Rice bran oil

Directions

1. Mix herbs with cottage cheese.
2. Mix together tomatoes, shallot, vinegar and olive oil, season with sea salt.
3. Heat grill, barbecue or frying pan to a high heat.
4. Season steaks on both sides with sea salt, lightly oil, then cook to your liking.
5. Serve with tomatoes, cottage cheese and sprinkle of crushed pepper on steaks.