Round out the nutritional profile of an iron-rich steak with vitamin-rich vegetables.
2 teaspoons olive oil
2 cloves garlic, minced
4 thin slices red onion
4 large portobello mushrooms, stems removed
non-stick olive-oil cooking spray
2 boneless rib-eye steaks (about 350 g each)
1/2 teaspoon salt
1/4 teaspoon black pepper
3 small ripe tomatoes
fresh chives or parsley, finely chopped
Heat grill or barbecue until hot. Heat oil in a small frying pan over medium heat. Add garlic; sauté 2 minutes. Transfer oil and garlic to a large bowl.
Coat onion slices and mushroom caps thoroughly with cooking spray. Grill onion and mushrooms just until browned, about 2 minutes each side.
Cut mushrooms into thick slices. Add mushrooms and onion to garlic oil. Toss to coat.
Cut steaks crossways into two equal pieces. Pat meat dry with paper towel. Season with salt and pepper. Coat lightly with cooking spray. Grill steaks until seared and browned grill marks appear, about 4 minutes. Turn steaks. Grill 2 to 3 minutes for medium-rare, or until cooked as liked.
To serve, cut each tomato into 4 slices. Place 3 slices on top of each cooked steak. Top with the mushroom mixture. Sprinkle with chives or parsley.
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.