Sirlion Steak with Mint & Pomegranate Salad
An amazing meal which is very much ‘Caveman Chic’. This Paleo recipe is a very quick and healthy way to get your much needed protein while keeping things low carb making it a perfect dinner choice.
To feed 2 people:
• 2 x Organic Sirlion Steak (size to fit palm of your hand)
• 100g Mixed seasonal salad (the more colour the better)
• 50g Rocket or watercress (to add a lovely peppery note)
• 1 x Pomegranate
• 1 x Handful of Mint
• Good extra virgin olive oil
• Cornish sea salt & black pepper
Prepare the salad
Wash, rinse and mix the salad and rocket, place into a large salad bowl. Half the pomegranate and tap the seeds of both halves into the salad (tip hold one half of the pomegranate in your hand with fingers spread and use the handle of your knife to tap the back to knock the seeds out easily).
Now get a small to medium handful of mint, bunch it up tightly and finely chop. Add the mint to the salad and toss the whole lot together.
Cooking the steaks
Put your frying pan on medium high heat and add a drop of olive oil. Season the steaks with a pinch of good natural sea salt and cracked black pepper. Add the steaks to the hot pan and cook the steaks to your liking (cooking time depends on the size and thickness of your steak) remembering to turn every 60 seconds to keep the juices in making the steak lovely and tender á la Jamie Oliver.
Once the steaks are cooked take them off the heat and let them rest for 1-2 minutes. While they are resting serve the salad and dress on the plate with a drizzle of olive oil and a small pinch of sea salt. Add the steaks and a little pepper to taste.