Warning: more gratuitous flesh…
Summer is a time for light meals and fast cooking. I’m not inspired to spend hours in the kitchen like I am in winter. I often get home at 7pm after a day consisting of beach volleyball training, crossfit, yoga and walking, all crammed around 8 hours of work. All I’m looking to do is fuel up, shower, relax a little bit and get to bed early in anticipation of another full day ahead. So, here’s something nutritious that sustains my active lifestyle and is not heavy, hot or time consuming…
300g high quality grassfed beef eye fillet
1 lemon grass stalk, chopped finely
1-2 hot chillies, chopped finely
2 tbsp crushed nuts (macadamia, walnuts, cashews)
garden salad (3 iceberg lettuce leaves, 1/2 tomato, 1/2 carrot, 1/2 cucumber)
On 2 plates prepare a garden salad of shredded lettuce, sliced tomato, julienne carrots and sliced cucumber.
In a small bowl mix the lemon grass, chillies, sea salt and juice from the lime.
Finely slice eye fillet into thin beef steaks.
Massage chilli and lime mix onto one side of the beef fillets. Leave to rest for 10 minutes.
Cook eye fillets on high heat in a skillet or BBQ hot plate for 1 minute each side.
Serve fillets on top of the garden salad and garnish with crushed nuts.