Free Healthy Recipe - Fillet Steak with pickled umeboshi, fennel, wilted rocket and roasted almonds

Dairy free, Low carbohydrate, Low sugar, Wheat Free

Amongst other nutrients, steak is a good source of iron, B vitamins, and zinc. If there are no moral reasons for abstaining from meat I wouldn't unless you seek the advice from a nutritionist or dietician to ensure you get all the nutrients you need elsewhere. Where possible buy organic meat.
The bitter and pungent rocket leaves served with crunchy sweet roast almonds are a perfect accompaniment to the steak and fennel. Umeboshi is the Japanese name for pickled plum (or Ume - Japanese plum). Served with meat, it facilitates digestion by helping to break down the meat fibres in the mouth before it reaches the stomach.

1 tsp mirin
2 cups rocket leaves, washed and drained
1 tbsp olive oil

Remove the fillet steak from the fridge and let it sit at room temperature for 15 minutes. Grate the fennel into a small bowl. Pour the umeboshi and mirin over the fennel and stir through. Cover with a smaller dish and weight it down to "cook" in the vinegar. In a heavy based non stick frying pan dry roast the slivered almonds under a medium flame until they turn slightly golden in colour. Remove from the heat and set aside.

Brush the steak with olive oil. Heat the pan and add the steak. Cook for 4 - 5 minutes each side according to your preference. Remove the steak and while the pan is still hot toss in the rocket leaves and toss around until they are slightly wilted. Drain the fennel and serve it over the steak on a bed a bed of rocket with almonds.

Makes 1 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 5 mins
Ready in: 20 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1162 kj
Calories 278 kcal
Fat 16.7 g
Saturated Fat 3.3 g
Total Carbohydrate 18.3 g
Total Protein 23.3 g
Fibre 4.3 g

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