A delicious recipe to boost your daily intake of vegetables with some very tasty beef!
4 sirloin/ porterhouse/ scotch/ rib eye steaks OR chicken breast fillets (skin-off)
3 cups baby spinach leaves
1 large red capsicum, cut into wedges
1 large green capsicum, cut into wedges
2 zucchini, cut into chunks
1 tablespoon oil
1 tablespoon butter
2 teaspoons sugar
1 clove garlic, crushed
1/4 cup balsamic vinegar
Put capsicums and zucchini into a baking tray, drizzle with 2 teaspoons oil and place under preheated grill for 10 minutes, turning frequently or until softened and browned.
Heat remaining oil in a frying pan over a medium-high heat.
Add steaks and cook for 2 – 3 minutes on each side (or until cooked to your liking).
Combine balsamic vinegar, garlic and sugar in a jug.
Pour over steaks in pan, add butter and cook for 1 minute, or until butter is melted.
Remove from heat.
In a medium bowl, combine grilled vegetables with baby spinach and arrange onto serving plates.
Slice steak and arrange over salad, drizzle with pan juices and serve.