Grass-Fed vs. Grain-Fed Beef


  • 2 x 100g eye fillet steaks
  • Olive oil
  • 1 red capsicum (bell pepper), cut into thick slices
  • 1 yellow capsicum (bell pepper), cut into thick slices
  • 1 bunch asparagus
  • 1 bunch spinach
  • 1 sprig thyme



  1. Season beef and vegetables and lightly coat with olive oil.
  2. Heat cast iron skillet over high heat.
  3. Sear beef on both sides for approximately 5–8 minutes, or until desired doneness.
  4. Grill or stir-fry peppers until lightly browned and place on plate.
  5. Steam or stir-fry asparagus until tender and set aside.
  6. Heat olive oil in skillet and add spinach. Stir lightly until it wilts to half the original volume. Season to taste.
  7. Place spinach onto a serving plate and top with one of the fillets.
  8. Top the fillet with grilled peppers.
  9. Place second fillet on top of peppers.
  10. Garnish with sprig of thyme.

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