A delicious healthy recipe from our Co-Founder and Nutrition Director, Louise Keats.
When buying steak, I’m careful to buy only grass-fed steak both because it’s more nutrient dense and it’s kinder to the animal. Lot feeding is pretty dismal for cattle and the meat is less healthy for us. In Australia, you can even buy carbon-neutral, grass-fed beef, which is the most ethical choice of all.
Make the vegetables the hero for a double health tick.
- 1 bunch purple baby carrots, scrubbed or lightly peeled
- 200g beans (green, yellow or a mixture), trimmed
- 1 small cauliflower, broken into florets
- 4 grass-fed porterhouse steaks
- Olive oil, to cook
Kefir parsley dressing
- ½ cup kefir milk
- 2 tbs extra virgin olive oil
- 1 clove garlic
- 1 small lemon, rind finely zested
- 1 tbs lemon juice
- 2 tbs finely chopped parsley
- Sea salt and pepper
- Heat chargrill pan or barbecue over high heat.
- To prepare dressing, whisk together all ingredients in a bowl to combine. Set aside.
- Place vegetables into a steaming basket over a pan of boiling water and steam until tender.
- While vegetables are steaming, season steaks with sea salt and pepper. Brush or spray over olive oil. Cook steaks 2-3 minutes each side or until cooked to your liking. Set aside to rest.
- Divide vegetables between four serving plates, with steak. Drizzle over dressing and serve.