What to eat for lunch – broccoli and steak salad
Broccoli steak salad
It’s always a question of what to make for lunch.
Does it happen to you, too, that your head is full of recipes when you don’t need them, but when you actually have to make something, you can’t think of anything?
- 1 smaller broccoli flower
- 1 bigger red delicious apple
- a cup of pecans
- 1/3 of sunflower seed cup
- 1 garlic clove
- 2 medium size carrots
- 1/2 cup of dry cranberries
- 1 smaller red onion
- 1 ripe papaya
- 200 ml Greek yogurt
- 2 mayonnaise spoons
- 1,5 apple vinegar spoon (you can add mint leaves)
- 2 big spoons of honey
- 600 gr steak or chicken
- Clean the garlic and chop it into small pieces.
- Wash broccoli and tear it into small florets.
- Clean the carrot and cut it into thin strips.
- Wash the apples (you don't have to peel them) and cut them into thin strips.
- Clean the red onion and chop it into smaller pieces. Clean the papaya and cut it into cubes.
- Stew the broccoli florets on olive oil in a heated pan. Add the carrot and stew everything together for a few minutes so that the root vegetables soften a bit, but still stay crispy. Then, take everything out of the pan and leave aside.
- Put the chopped garlic, chopped pecans and sunflower seed in the same pan. Roast for about 2 2 minutes, until all the smells combine and the sunflower and pecans release its fat a little bit. Then remove that from the pan as well.
- Put as many steaks in the pan as people you have for lunch (in my case 4) and roast according to your taste.
- Once the steak is roasted, cut it into slices, but not too thin (like in the picture)
- Mix Greek yogurt, mayonnaise, apple vinegar, honey and salt to make the dressing.
- I mixed all the ingredients beside meat and dressing in a large bowl for salad and added dry cranberries and papaya cut into cubes. When serving, put the salad from the bowl onto every plate separately (in my case 4 plates).
- Put the steak slices across the salad and pour the dressing over.
That’s what happens to me…I would look at the fridge, busting my head and wondering what to make for lunch today, tomorrow, yesterday…and I have no idea…nothing creative comes to my mind…
So, when my creativity wanders off, I gather every vegetable I have, make a dressing and add some grilled meat.
That’s what I did this time…and what I’ll do next time as well…
What to make for lunch – a basic idea
Do you know why this is an ideal recipe? Because you can change it however you want to and with what you have in the fridge. The dressing rules…with the one that I made you can eat a greasy cloth 🙂
I don’t count the steak into greasy cloths but…
This is how my story went…you can adjust yours to the ingredients you have…
I bought papaya to show it to my kids and let them try it…My kids are not kids anymore though, they are people now…But they didn’t want the papaya at all…so it grew ripe and ended up in the salad…So they will try it as a dinner salad since they didn’t want to try it as a fruit salad.
Broccoli was close to flourishing…so I separated it as quickly as I could into tiny florets.
I had only one apple left so I just had to use it, too…so I grated it…
I had green and white, and now I needed something orange and dark red…So I added a carrot, candied cranberry and red onion…and a little bit of garlic.
Then I figured I needed to take this salad to a higher level, so that it doesn’t turn into a stereotyped salad from local restaurants….I was wondering what I could add…and I remembered sunflower and pecans.
I bought pecans to make some cake which never happened, so they ended up in the salad as well.
Whole meal salad step by step
I cleaned the papaya (peeled it and took out the seeds) and chopped it into small cubes.
This is a papaya up close
I grated the apple into thin sticks.
I tore the broccoli into the smallest florets and let them simmer on olive oil over low heat.
I added the grated carrot and continued with the simmering until it became softer, but still crispy, like for a fresh salad.
I took out the broccoli and the carrot and left them aside, while I put the chopped garlic clove, sunflower and pecans into the same pan…I added the ingredients one by one. I kept them on fire until they got a little bit of the rustic colour.
Then I took that out as well and started roasting the steak, on the scale from 1 to 5, on 2 🙂
That’s how we like it…and that’s about 2 minutes on each side on a medium to low heat 🙂 You get a crust on the top side and on the bottom side, whereas there is a bit of red and juice inside 🙂 You can, of course, use the meat you like better and roast it the way you want.
Greek yogurt, total 2%, mayonnaise, apple vinegar (I have the one with the addition of mint), honey and salt 🙂
I put broccoli, carrot, red onion, papaya, apple, pecans, sunflower and cranberry that I just took out of a bag together in a large bowl. I took the salad out of that bowl and put it on the plates.
I put the dressing I made into a syringe bag and poured it over the salad…
Some ate it with bread, some didn’t 🙂
All in all, it was fantastic and there was nothing left…