Hot balsamic steak salad

This low-fat salad takes just moments to put together, but still satisfies.

Cooking time: Around 15 minutes

Sometimes healthy eating can feel like a chore, but this quick and tasty steak salad definitely doesn’t feel like “rabbit food”!

Ingredients (serves 2):

Sirloin steak – 1, trimmed (take out of fridge to get to room temperature before cooking)
Fresh rocket – 70g
Asparagus – 125g
Tomatoes – 4, chopped into chunks (or substitute for halved cherry tomatoes)
Extra virgin olive oil – 1 tbsp.
Balsamic vinegar – 1 tbsp.

Method:

Heat a frying pan over a high heat with a very small amount of oil (you can even use an oil spray if you’re trying to keep the meal as low-fat as possible), then add the asparagus and fry for 2-3 minutes;
Once the asparagus has started to colour (it should get a nice chargrilled effect), move to the edges of the pan and add the seasoned steak to the centre;
Fry the steak for 2 minutes, then turn it over and fry for 2 minutes on the other side. Remove the steak from the pan (leaving the asparagus in the pan but off the heat) and allow the steak to rest on a chopping board under a loose sheet of foil;
While the steak is resting, divide the rocket leaves between two bowls and mix with the chopped tomatoes. Whisk the extra virgin olive oil with the balsamic vinegar to make the dressing, then drizzle it over the salad (keeping a teaspoon of dressing to one side) and toss to coat the leaves;
Arrange the asparagus on top of the salad, and then slice the steak into 1cm thick slices. It should be nicely seared on the outside, but still pink and juicy in the middle;
Arrange the steak slices on top of the asparagus, then drizzle over the last teaspoon of vinaigrette before serving.