The Great Summer Steaks with Kale Salad and Minty Salsa Verde

The Great Summer Steaks with Salsa Verde

The Steaks

A few minute steaks – rubbed in olive oil and salt and pepper

A few large kale leaves from the garden, chopped thinly. (I use a Zimbabwean variety called Mustard Rape)

Spring onions, chopped (including a few ends)

Garlic, chopped fine

Squeeze of half a lemon

 

1 cup fresh coriander
1 cup fresh mint leaves
½ an onion
Zest and juice of 1/2 a large lemon
1 tbsp grape wine vinegar
Pinch of cracked black pepper
2 tbsp olive oil

The Kale Salad

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Make the kale salad first to give it time to relax in the fridge before serving.

Take the washed garden fresh leaves and cut into thin pieces, drizzle with olive oil and chopped garlic, as well as a few chopped spring onions and chop a few of the ends as well. Toss everything up for a bit in the bowl, then place into fridge.

The Salsa Verde

In a liquidizer place all the herbs, the lemon, roughly chopped onion, vinegar, olive oil and vinegar. Dice up on pulse mode for a short while and set the sauce aside.

The Meat

Preheat a griddle pan. Make sure the steaks are room temperature, they should take a maximum of 4 minutes per side to cook. Smear both sides of your steaks with olive oil, then season with salt and pepper. When the steaks are perfectly cooked to your liking, move them to a cutting board to rest for a few minutes and save any resting juices.

Presentation

Now scatter the chilled rape salad over your chosen serving platter and place steaks across, finish with a few tablespoons of salsa verde and scatter over any remaining fresh herbs. Garnish with a sprig of mint.

Yum!

Gluten Free and tasty. Mission accomplished!

The Great Granola Bars

Being gluten free is new to me, so I did some research and came up with these granola bars to eat for breakfast, instead of fruit and more fruit.

Granola Bar

Granola Bar

Granola Bar

Granola Bar

Dry ingredients:

Dry ingredients before tosating

Dry ingredients before tosating

2 cups of oats

½ cup sunflower seeds

½ cup blanched almonds

½ cup sesame seeds

½ cup shredded coconut

Toast these ingredients in the oven at 180 degrees in a baking pan covered in foil for about 12 mins. Turn this every now and then to avoid burning.

Turn down the oven to 140 degrees.

 

Wet ingredients:

In a small pan, melt:

½ cup of honey

60ml of golden syrup

60ml of peanut butter

Combine the wet ingredients with the dry ingredients, allow to cool while you work on your fruit, then combine everything.

 

The fruit:

The dried fuit

the dried fruit

 

 You can use anything you like, I used the following (and forgot to add my cherries)

½ cup of raisons

½ cup of dried cranberries

½ cup of chopped dried apricots

 

Add the fruit to the mixture and then prepare your pan. Use a baking pan about 8 X 5 inches wide, rub with butter, then line with parchment paper. Add your mixture, aiming for about ¾ inch high or so. Press the mixture down with your fingers until firm and pressed in.

Cook for 35 minutes, and then allow to dry for at least 2 hours. Cut into squares.

Yum!