Summer Salad with Steak, Saffron Curry + Garlic Herb Butter

This salad is a great dish for the ultimate meat lover. The steak is juicy and tender and gets an extra kick when you char it on a barbecue. I find myself turning to this salad on hot summer days when I don’t feel like heaving a heavy meal but when I want all the flavours. If you don’t eat meat, use tofu, grill cheese or tempeh.  The butters add a nice flavourful component and taste delicious on a grilled corn on the cob or toasted bread. 


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The quality of the meat is crucial here. Whenever you eat meat keep in mind, decrease the quantity and increase the quality. Grass fed organic meat is what you want to be looking for. Your meat, as well as eggs and dairy, must come from a pasture-raised animal, ideally from a farm near you. Meat, dairy, and eggs from animals raised in pastures contain more nutrients and also a more diverse mix of nutrients, such as the conjugated linoleic acid (CLA), omega-3 fats, provitamin A carotenoids and vitamin E, compared to conventionally raised meat. 


CURRY SAFFRON BUTTER

1 tsp saffron, 150g soft butter, 1 tsp curry powder, 1 tsp salt, zest of 1 lemon, 1 tsp honey

soak saffron in 2 tbsp hot water for 10 minutes

whisk butter until creamy

add saffron liquid one spoon at a time and whisk thoroughly 

add rest of ingredients and mix to combine

store in the fridge or freeze until needed 

GARLIC HERB BUTTER

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1 bunch fresh parsley, 1 bunch fresh basil, salt, pepper, 3-4 garlic gloves, 1 pinch turmeric, 4 drops Worcester-sauce, 200g butter, unsalted, 100g extra virgin olive oil

add ingredients for the garlic herb butter into a food processor and blend until smooth, store in the fridge or freezer until needed


SUMMER SALAD with barbecued rump Steak

1 rump steak per person

arugula and lettuce

tomatoes

capers

sun-dried tomatoes

shaved zucchini

yellow bell pepper

toasted pine nuts

 

Dressing

Juice of one lemon

1 tbsp dijon mustard

1tbsp walnut oil

1 tbsp extra virgin olive oil

 

toasted whole grain bread

corn on the cob

Season meat with sea salt and pepper, brush with olive oil

depening on its thickness, grill approx. 2- minutes on both side (for a medium rare steak), place on plate and cover with aluminium foil and let it rest for a few minutes

arrange salad ingredients on a nice big plate, drizzle dressing on top

slice the steak into 1/2 cm thin strips and add to the salad

ENJOY!
XX JZ