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Sirloin Steak with Mediterranean Vegetables
4 - Servings

     Brush sliced fennel and steaks with olive oil. Place onto a hot grill, cook for 1 minute on each side. Set aside.


     To make the salad, toss together salad leaves, olives, tomatoes and grilled fennel.


      Dressing: mix together horseradish, yogurt, vinegar and chives.


      TIP: Zucchini, mushrooms or bell peppers can be used in place of fennel.


Serving Suggestion


       Place steak on the plate and top with salad and dressing, then repeat to create a stacking effect (2 x 3-½ ounce steaks = one dinner serving)



8 Organic beef steaks, 3 ½ ounces thick (sirloin, ribeye or tenderloin, 2 steaks per serving)
½ cup olives
7 ounces assorted salad leaves
5 ounces semi sun dried tomatoes (no-oil)
olive oil for cooking



2 tablespoons creamed horseradish
½ cup low-fat natural yogurt
1 tablespoon white wine vinegar
1 tablespoon chives, chopped


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