New Zealand Grass-fed Beef Bowl with Avocado Recipe
- Servings: 4
- Prep Time: 30 minutes
- Cook Time: 6 minutes
Packed with colorful vegetables and slices of tender New Zealand grass-fed ribeye steak, this bowl is sure to become your new go-to salad. The sesame mayo adds the perfect finishing touch, and the portability makes it a smart lunch idea!
Ingredients:
For the Beef:
- 1 lb. New Zealand grass-fed ribeye steak (Tip: Look for the Taste Pure Nature logo)
- Olive oil
- Salt
- Black pepper
For the Sesame Mayo:
- 1/2 cup mayonnaise
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds, toasted
For the Salad:
- 1 head lettuce, such as romaine or butter
- 4 beets, finely sliced (pre-cooked or fresh)
- 2 carrots, peeled and cut into matchsticks or coins
- 1/2 cucumber, diced
- 1 avocado, halved and thinly sliced
To Serve:
- Basil leaves
- 1 tablespoon seed mix, such as sunflower seeds, flax seeds, linseed and almond meal
Directions:
For the Sesame Mayo:
- 1. In a small bowl, combine all ingredients.
- 2. Cover and refrigerate until ready to use.
For the Beef:
- 3. Heat a barbecue grill until hot (or a large frying pan over high heat).
- 4. Rub steaks with oil and season with salt and pepper.
- 5. Place steaks on the hot grill and grill for 3-4 minutes, then turn over and grill for a further 3-4 minutes for medium.
- 6. Transfer to a plate, cover loosely with foil and leave to rest for 5 minutes.
For the Salad:
- 7. Shred the lettuce and divide between four shallow bowls.
- 8. Divide the remaining salad ingredients and herbs between each bowl.
To Assemble and Serve:
- 9. Slice steak into thin slices, against the grain.
- 10. Divide steak between each bowl and garnish with basil leaves and seeds.
- 11. Drizzle with sesame mayo or serve on the side.