Steak Salad with Honey Roast Carrots

This warm steak salad hits all the high notes -- crunchy, chewy, sweet and salty… Featuring perfectly seared steak, tender honey glazed carrots (with our secret, ground coriander), simple rice and spinach salad, topped with salty feta and chopped almonds.

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Course: Main Course

Cuisine: Mediterranean

Keyword: Carrots, Honey, Miso, Roast, Salad, Steak

Total Time: 30

Servings:

Equipment

Oven
Stovetop
Microwave
Whisk
Frying pan

Ingredients

500 g steak
1 tablespoon olive oil
500 g carrots
2 tablespoon honey
1 teaspoon ground coriander
100 g fresh baby spinach
450 g microwave rice
1 tablespoon red wine vinegar
1 teaspoon miso paste I used white, but either works well
50 g blanched almonds
100 g feta cheese
salt and pepper
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon olive oil

Instructions

Preheat your oven to 200 C and line a tray with baking paper.
Take steak out of the fridge, place on a plate and drizzle over olive oil, salt and pepper. Set aside to rest and bring to room temperature.
500 g steak, 1 tablespoon olive oil, salt and pepper
Peel and slice carrots on an angle, then place on the baking tray, drizzle over honey, olive oil, ground coriander, salt and pepper, and toss to mix through. Put in the oven for 20 minutes.
1 tablespoon olive oil, 500 g carrots, 2 tablespoon honey, 1 teaspoon ground coriander, salt and pepper
Roughly chop baby spinach and add to a large serving bowl.
100 g fresh baby spinach
Heat microwave rice. If you want to serve rice separately for your little one, place it on their plate now, and then add the rest to the serving bowl with the spinach and toss through. The spinach should wilt a little.
450 g microwave rice
Heat a medium frying pan on high and cook steak for 3-4 minutes each side, depending on thickness. Once cooked, set aside to rest.
500 g steak
Take the pan off the heat, add the red wine vinegar to deglaze the pan, then a dash of olive oil, honey and miso paste and whisk through. Set aside until you’re ready to serve.
1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 teaspoon miso paste, 1 tablespoon honey
Roughly chop almonds.
50 g blanched almonds
To serve, add honey roasted carrots to the serving bowl, making sure you get all the honey sauce from the baking tray. Slice beef thinly and add to the serving bowl, then pour over honey miso sauce. Crumble over the feta and scatter over the almonds.
100 g feta cheese

Nutrition