WE all want to take care of our immune system right now and eating a healthy, balanced diet is one of the best ways to get into tip-top shape.
Add beef to your shopping list to boost immunity because it is packed full of iron, zinc and B vitamins.
Morrisons are selling two packets of British steak for just £6 this week so it is the perfect time to grab a bargain.
Here are three sizzling steak recipes . . .
STEAK TACOS
(Serves 4 – £2.40 per person)
Preparation time: Ten minutes
Marinade time: 30 minutes
Cooking time: Ten minutes
YOU NEED:
- 2 sirloin steaks, cut into thin strips
- 1 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp smoked paprika
- Salt and black pepper
- 4 vine tomatoes, roughly chopped
- ¼ small iceberg lettuce, chopped
- ½ red onion, halved and then finely sliced into circles
- 30g fresh coriander, roughly chopped
- 1 red chilli, finely chopped
- 1 lime, zested and juiced, plus extra wedges to serve
- 8 taco wraps
- Low-fat cooking spray
- 1 avocado
- 60g grated cheese
- 4 tbsp salsa
METHOD:
- Mix the strips of steak in the oil, cumin and paprika in a bowl.
- Add a pinch of salt and a large grind of black pepper.
- Cover and set aside for 30 minutes to marinate. Mix the tomatoes, lettuce, onion, coriander and chilli in another bowl. Add half the lime zest and juice.
- Heat a frying pan or griddle pan over a high heat and lightly spray the tortillas with the cooking spray.
- Griddle, one at a time, for 30 seconds each side, until charred.
- Transfer to a plate and cover loosely with foil to keep warm.
- Return the pan to the hob until very hot. Cook the strips of steak until cooked to your liking.
- Transfer to a plate, loosely cover with foil and set aside to rest for five minutes.
- Thinly slice the avocado and mix with the remaining lime juice and zest.
Top each wrap with the salad mixture, avocado and steak. - Serve the cheese, lime and salsa on the side so each diner can prepare their own, perfect taco.
TIP: MARINATE your steak overnight in the fridge for full flavour. Take out 20 minutes before cooking.
Rib-eye steak with horseradish, garlic and parsley butter
Serves 2 – £2.80 per person
Preparation time: 20 minutes
Cooking time: Ten minutes
YOU NEED:
- 2 rib-eye steaks
- 4 tbsp rapeseed oil
- Salt and black pepper
- 200g salted butter, softened
- 3 garlic cloves, peeled and finely chopped or crushed
- 1 small handful fresh parsley, chopped
- 3 tbsp horseradish sauce
METHOD:
- Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature.
- To prepare the horseradish, garlic and parsley butter, mix all the ingredients except the steak in a bowl.
- Mould the butter into a sausage shape and wrap in greaseproof or baking parchment paper.
- Refrigerate for 5-10 minutes while you cook your steak.
- Heat a non-stick frying pan or griddle pan until hot. Brush the steak with a little oil on both sides and season well. Cook the steaks according to your preference.
- Transfer to a warm plate, cover with foil and allow to rest for 3-4 minutes.
- Serve the steak with two slices of the herb butter and accompaniments of your choice.
TIP: YOU can cook your steak under a preheated grill or on a prepared BBQ.
Philly cheesesteak sandwich
Serves 4 – £2.10 per person
Preparation time: 15 minutes
Cooking time: 40 minutes
YOU NEED:
- 2 rib-eye steaks
- 2 tbsp olive oil
- 1 onion, sliced into half circles
- 1 red pepper, sliced into strips
- 1 green pepper, sliced
- 2 tbsp white-wine vinegar
- 200g grated mozzarella
- 4 soft white sub/finger rolls or ciabatta rolls
- ¼ tsp salt
- Black pepper to taste
METHOD:
- Trim fat from the steaks and roll into a long, thin log shape.
- Wrap tightly in cling film and put into the freezer for 40 minutes.
- Remove the cling film and, using a sharp knife, cut into thin slices.
- Flatten each slice using a rolling pin.
- Place into the fridge.
- Heat half of the oil in a heavy-based pan or casserole dish on a medium heat.
- Add onion, peppers and salt and fry gently until the onions are golden and sticky but not browned.
- Add the vinegar and cook for a further five minutes. Add ground black pepper.
- Transfer to a bowl.
- Heat a clean frying pan with the remaining oil and cook the beef until lightly browned.
- To serve, put half of the mozzarella into the base of a split roll, then add the meat and vegetable mixture. Top with remaining mozzarella.
TIP: TOAST the rolls before serving to so all the mozzarella has melted. Serve with ketchup and mustard.
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