Mojo Steak Salad
with Fried Pineapple
Instructions
1 Prep salad
Remove the steaks from the fridge 20-30 min prior to cooking. Chop the Romaine lettuce and cucumber. Trim the sugar snap peas and slice them on the diagonal. Halve the cherry tomatoes.
2 Make mojo sauce
Peel the garlic. Roughly chop the chilli and the fresh coriander. Add the garlic (don't like raw garlic? Go easy!), chilli (spicy!) coriander, cumin and vinegar to a food processor. Start blitzing, whilst slowly pouring in the olive oil. Blitz for 2 min until smooth. Season with salt - this is your mojo sauce.
3 Fry steaks
Pat the steaks dry with kitchen paper. Heat a pan with a drizzle of oil over a high heat. Once very hot, add the steaks and fry them for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 5-10 min. Once rested, season generously with salt and pepper. Once rested, slice.
4 Fry pineapple
Drain and chop the fresh pineapple. Wipe the pan clean with kitchen paper and return to a medium-high heat with a second drizzle of oil. Once hot, add the pineapple and fry for 3 min or until nicely caramelised.
5 Serve
Toss the salad vegetables in a bowl with a drizzle of olive oil, a pinch of salt and a grind of pepper. Divide among plates. Top the salad with the steak and the fried pineapple. Drizzle with the mojo sauce and serve immediately.
Tips for fussy eaters
Season their steak bites with salt and pepper only. Serve with mashed potato.
Pro tip
The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.
Mojo sauce is a staple of the Canary Islands!
Cooking Time: 30 min
Equipment Required: Food processor
Cals 629 · Prot 59 · Carbs 29 · Fat 29
Gluten-Free
Dairy-Free
Ingredients
Steak and pineapple
Mojo sauce
For salad
Mojo sauce is a staple of the Canary Islands!
Cooking Time: 30 min
Equipment Required: Food processor
Cals 629 · Prot 59 · Carbs 29 · Fat 29
Gluten-Free
Dairy-Free
Instructions
1 Prep salad
Remove the steaks from the fridge 20-30 min prior to cooking. Chop the Romaine lettuce and cucumber. Trim the sugar snap peas and slice them on the diagonal. Halve the cherry tomatoes.
2 Make mojo sauce
Peel the garlic. Roughly chop the chilli and the fresh coriander. Add the garlic (don't like raw garlic? Go easy!), chilli (spicy!) coriander, cumin and vinegar to a food processor. Start blitzing, whilst slowly pouring in the olive oil. Blitz for 2 min until smooth. Season with salt - this is your mojo sauce.
3 Fry steaks
Pat the steaks dry with kitchen paper. Heat a pan with a drizzle of oil over a high heat. Once very hot, add the steaks and fry them for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 5-10 min. Once rested, season generously with salt and pepper. Once rested, slice.
4 Fry pineapple
Drain and chop the fresh pineapple. Wipe the pan clean with kitchen paper and return to a medium-high heat with a second drizzle of oil. Once hot, add the pineapple and fry for 3 min or until nicely caramelised.
5 Serve
Toss the salad vegetables in a bowl with a drizzle of olive oil, a pinch of salt and a grind of pepper. Divide among plates. Top the salad with the steak and the fried pineapple. Drizzle with the mojo sauce and serve immediately.
Tips for fussy eaters
Season their steak bites with salt and pepper only. Serve with mashed potato.
Pro tip
The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.
Ingredients
Steak and pineapple
Mojo sauce
For salad
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