Steak with Spanish Tomato Salad

Serves 2

Kcal 403, Protein 37.4g, Carbs 5.9g, Fat 24g, saturated 7.1g, fibre 1.2g

• 2 sirloin steaks
• 1 tsp paprika
• olive oil
• ½ small red onion, sliced into half moons
• 200g cherry tomatoes
• a small bunch of coriander, roughly chopped
• ½ tbsp red wine vinegar

1. 1.      Rub the steaks on both sides with half the paprika and 1 tbsp of olive oil. Season and then grill or fry for 2 minutes each side. Rest for 5 minutes before slicing into strips. Combine the onion, tomato, coriander, remaining paprika and 1 tbsp olive oil, vinegar and some seasoning. Mix well and toss through the steaks.

Coriander steaks with tomato & rocket salad

Serves 2

Kcal 397, Protein 37.4g, Carbs 5.9g, Fat 24g, saturated 7.1g, fibre 1.2g

• 1 tbsp coriander seed
• 1 tsp black peppercorn
• a pinch of dried red chilli flakes
• 2 x 175-200g/6-8oz sirloin steaks
• 140g cherry tomatoes
• a small chopped red onion
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 50g bag of rocket

1. 1.      Crush the coriander seeds with the black peppercorns. Add the dried red chilli flakes, then use to coat both sides of the steaks. Set aside. Preheat a griddle pan on a high heat.
2. 2.      Cut the cherry tomatoes in half then toss with the red onion, olive oil and lemon juice and season with salt, pepper and a pinch of sugar. Toss in the rocket.
3. 3.      Griddle the steaks for 2-3 minutes each side, allow to rest, and serve with the salad.

Chargrilled steak & coriander salad with mango vinaigrette

Kcals 372,Protein 35g, Carbs 8g, Fat 22.4g, Saturated 5.8g

• 2 x approx 300g rump steaks, all fat trimmed
• oil
• 100g bag baby spinach
• 2 avocados, peeled and sliced
• ½ a bunch spring onions, shredded
• a large bunch coriander, leaves picked
• 1 red chilli, diced

Mango vinaigrette

• ½ ripe mango, peeled and stoned
• 2 limes, juiced
• 1 tsp runny honey
• groundnut oil

Steak rub

• ½ tsp ground allspice
• ¼ tsp dried thyme
• ¼ tsp chilli powder
• a pinch ground cinnamon
• ¼ tsp ground ginger
• ½ tsp garlic salt

Mix the ingredients for the rub and coat the steaks on both sides. Leave to sit for at least 30 minutes and up to a couple of hours.

To make the vinaigrette put the mango, lime juice and honey in a small food processor or blender. Whizz until smooth then add 2 tbsp groundnut oil until emulsified. Season really well and whizz.

Heat a barbecue or griddle to very hot. Rub a little oil on the steaks and barbecue or chargrill for 2 minutes each side then rest under foil.

Arrange the spinach, avocado and spring onions on plates. Slice the steak very thinly then divide between the plates. Spoon over dressing and scatter with coriander and chilli.

Grilled Filet Mignon with Vegetable Kebabs

Serves 2

calories; 283  fat 15 g, carbohydrates 10 g ; protein 28g

• 1 lemon, zested and juiced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 16 cherry tomatoes
• 10 ounces white mushrooms, stemmed
• 1 medium zucchini, halved lengthwise and sliced into 1-inch pieces
• 1 small red onion, cut into wedges
• 1 pound filet mignon steak, 1 1/2 to 2 inches thick, cut into 4 pieces

1. Preheat grill to high.
2. Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.
3. Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.