To serve, put the warm chard on a plate and top with the herbs and sliced steak. Finish with the lemon zest, sliced red chilli and sesame seeds.
Ingredients
- sesame oil 1 tsp
- rainbow chard 600g, stalks cut into 2.5cm pieces and leaves finely shredded
- light soy sauce 5 tbsp
- rice wine vinegar 1 tsp
- olive oil
- fillet steaks 2 (around 350g)
- dried chilli flakes 1 tsp
- mint large bunch, leaves picked
- Thai basil small bunch, leaves picked
- lemon 1/2, zested
- red chilli 1, finely sliced
- black sesame seeds 1 tbsp
Method
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Step 1
Heat a large frying pan over a medium heat with the sesame oil and 1 tbsp of water.
-
Step 2
Add the chard, stir and cover with a lid. Cook for 5 minutes, stirring regularly until the stalks are tender and the leaves have wilted.
-
Step 3
Add the soy sauce and rice wine vinegar and cook for another 2-3 minutes.
-
Step 4
Heat a griddle pan over a high heat. Rub 1 tsp of olive oil into the steaks, season and sprinkle with the chilli flakes.
-
Step 5
Cook for 3 minutes each side, rest for 5 minutes and slice thinly.
-
Step 6
To serve, put the warm chard on a plate and top with the herbs and sliced steak. Finish with the lemon zest, sliced red chilli and sesame seeds.
Nutritional Information
- Kcals 217
- Fat 10.1g
- Saturates 3.8g
- Carbs 8.4g
- Sugars 4g
- Fibre 0.5g
- Protein 22.7g
- Salt 3.5g
