Bec’s OBE Organic Beef Striploin Salad
We spoke with Production and Sales Executive, Bec to get her famous OBE Organic Striploin Steak Salad recipe.
This OBE Organic Beef Striploin Salad for two is delish and a super nutritious wholesome meal. The dressing is a simple, no fuss addition to the flavour loaded organic steak. You are going to love it!
Prep Time | 10 mins
Cook Time | 8 mins
Technique | Grill
Meat | OBE Organic Beef
Cut | Striploin Steak
Serves | 2+
- 2 x OBE Organic Striploin Steaks (aged in cryovac for at least 21 days)
- 1 tbsp Classic Green Pesto
- A few handfuls of Spinach
- ¼ cup Walnuts crushed
- You can substitute any other nuts e.g. almonds, cashews
- 1 tbsp sunflower seeds
- can substitute for anything e.g. pine nuts
- Grated parmesan
- Salt and Pepper
- Cutting Board
- Sharp Knife
- Medium Size Pan
- Meat Tenderizer (optional for thick steaks)
- Place OBE Organic Striploin Steaks onto chopping board and remove fat, pat dry and season well with salt and pepper. This is an important step as moisture slows down a perfect sear.
- I always remove any excess fat and keep it for future cooking. Don’t throw it away!
- Cut the fat into small cubes and place into pan over low/medium heat to render down and turn golden and crispy.
- While the fat is rendering down, spread the pesto onto a serving plate and then place a handful or two of spinach on top. Grate some parmesan and place whatever nuts and seeds you’ve chosen on as well.
- Remove golden pieces of fat from the remaining oil in the pan and place onto salad.
- Place Striploin steaks into the pan at medium heat to get a nice seared outside and depending on thickness cook until desired doneness
- I recommend medium rare to taste the most natural flavour of the meat. For a medium rare steak you’re looking at around a 55-60oC internal temperature.
- Once cooked, remove from pan and let rest for twice as long as the cooking time. Then slice into thin strips and place on top of salad.
- For a dressing you can use the meat juices from resting combined with a little olive oil