Mojo Steak Salad

with Fried Pineapple

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low-carb
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low-carb
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Instructions

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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.

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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!) coriandercumin 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.

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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.

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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.

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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

Number of people

Steak and pineapple

Beef sirloin steak 400 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Pineapple chunks 234 Grams

Mojo sauce

Garlic cloves 2 Pieces
Green chilli large 1 Piece
Fresh coriander 15 Grams
Cumin powder 2 Grams
White balsamic vinegar 15 ML
Olive oil 4 Tbsp
Salt 0.5 Tsp

For salad

Romaine lettuce 200 Grams
Cucumber 1 Piece
Sugar snap peas 100 Grams
Cherry tomatoes 150 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

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

photo

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.

photo

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!) coriandercumin 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.

photo

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.

photo

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.

photo

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

Number of people

Steak and pineapple

Beef sirloin steak 400 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Pineapple chunks 234 Grams

Mojo sauce

Garlic cloves 2 Pieces
Green chilli large 1 Piece
Fresh coriander 15 Grams
Cumin powder 2 Grams
White balsamic vinegar 15 ML
Olive oil 4 Tbsp
Salt 0.5 Tsp

For salad

Romaine lettuce 200 Grams
Cucumber 1 Piece
Sugar snap peas 100 Grams
Cherry tomatoes 150 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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