Quick beef steak strips on baby spinach

Quick beef steak strips on baby spinach with avocado, cherry tomatoes and a balsamic and lemon dressing – a fresh, high-protein recipe for an easy evening after work.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 8 min
• Total time: 13 min
• Calories: 440 kcal per serving
• Protein: 40 g
• Fat: 28 g
• Carbs: 8 g

Ingredients

• 350 g rump steak
• 150 g baby spinach
• 1 avocado
• 150 g cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1 pinch of sea salt
• 1 pinch of black pepper

Method

You’ll need: frying pan · chopping board · knife

1. Pat the rump steak dry and season with sea salt and black pepper. Leave it at room temperature briefly so it cooks more evenly.
2. Heat olive oil in a hot frying pan and sear the steak over a high heat until browned outside and still juicy inside. Then leave it to rest briefly.
3. Spread the baby spinach over plates. Slice the avocado, halve the cherry tomatoes and arrange both on the spinach.
4. Cut the steak across the grain into thin strips and lay them on the salad. That keeps it more tender to eat.
5. Stir olive oil with the balsamic vinegar and lemon juice and pour the dressing over the salad. Finish with a little black pepper.
6. Serve straight away, while the steak is still slightly warm and the baby spinach stays fresh.

Good to know

When it needs to be quick but should still taste like a proper meal, this dish is just right. Juicy, fresh and on the table without much effort.

Swaps

Rump steak → beef fillet (similar protein content, usually a little more tender). Baby spinach → rocket (also brings bitter compounds and a little vitamin K). Avocado → cucumber (juicy and fresh). Balsamic vinegar → fresh lemon juice (tangy, without the added sugar in the glaze of some balsamics).

Allergens

The recipe is naturally gluten-free and dairy-free; individual intolerances are what matter most here. In pregnancy, serve the beef cooked right through.

Dairy-free recipes