5 healthy ways with steak

A colourful steak salad on a white plate

To make the dressing, mix 1 sliced red chilli, the juice of 1 lime, 2 tsp light brown soft sugar, 1 tsp rice wine vinegar, 1 chopped garlic clove and ½ tbsp fish sauce with 1 tbsp water until the sugar has dissolved. Cook 80g brown rice noodles following pack instructions, then cool in cold water. Drain, then toss with 2 carrots peeled into ribbons, ½ shredded Chinese cabbage, 4 sliced spring onions and the dressing. Heat 1 tsp rapeseed oil in a frying pan over a high heat. Season a 250g fillet steak, then cook for 2-3 mins on each side for medium rare, or 5 mins for well done. Rest for 5 mins, then slice. Serve the salad and steak with chopped coriander scattered over.

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Chilli beef wraps

Mix 150g sliced steak with 1 tsp chilli powder, a pinch of ground cumin and 2 chopped garlic cloves. Marinate for 2 hrs. Heat 2 tsp oil in a wok over a high heat and fry the steak for 1-2 mins. Transfer to a plate. Fry 1 sliced yellow pepper and ½ sliced red onion, 2 chopped tomatoes and a 400g tin black beans (drained) for 5 mins. Stir in the steak and some coriander leaves. Wrap in tortillas.

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Steak with goulash sauce & sweet potatoes

Steak, spinach and a tomato sauce on a blue plate

Heat the oven to 240C/220C fan/gas 7 and put a wire rack on top of a baking tray. Cut 250g sweet potatoes into chips and toss with 1 tbsp thyme leaves and 2 tsp rapeseed oil, then scatter over the rack. Heat 1 tsp rapeseed oil in a non-stick pan over a medium heat, add 2 small halved onions, cover and cook for 5 mins. Stir, then add 1 diced green pepper and 2 sliced garlic cloves, cover and cook for 5 mins. Bake the chips for 15 mins. Meanwhile, stir 1 tsp smoked paprika into the onion mix, pour in 150ml water, then stir in 85g halved cherry tomatoes, 1 tbsp tomato purée and 1 tsp vegetable bouillon powder. Cover and simmer for 10 mins. Rub 2 125g fillet steaks with rapeseed oil, fry in a non-stick pan over a high heat for 2-3 mins on each side. Transfer to a warm plate and rest for 5 mins. Spoon the goulash sauce onto serving plates, top with the steak and serve with the sweet potato chips and 200g wilted baby spinach.

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Steak lettuce cups

To make a chimichurri sauce, mix 1 tbsp chopped parsley, ½ tbsp rapeseed oil, 1 crushed garlic clove, 1 tsp red wine vinegar, a pinch of oregano, 1 tbsp water and seasoning. For a chilli & lime sauce, mix ¼ chopped red chilli, zest and juice of 1 lime, ½ tsp fish sauce, 1 tsp groundnut oil and pinch of sugar. Separate the leaves of 4 Little Gems. Heat a pan over a medium-high heat. Coat 200g fillet steak in ½ tbsp oil, season, then fry for 2-3 mins on each side. Rest for 10 mins, then cut into 20 strips. Wrap each strip in lettuce and dip in sauce.

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Steak, beetroot, horseradish & warm lentil salad

A platter of steak, green beans and lentils, with a full serving plate of salad on the side

Whisk together 1 tbsp hot horseradish sauce, 2 tbsp Greek yogurt and ½ tsp honey. Season, then add the juice of ½ lemon, or to taste. Season a 200g fillet steak on all sides. Heat 1 tbsp rapeseed or sunflower oil in a non-stick frying pan over a medium-high heat. Add the steak and cook to your liking (2-3 mins on each side for medium rare or 5 mins for well done), then set aside to rest. Put the pan back on the heat, add ½ tbsp rapeseed oil and 2 crushed garlic cloves, then tip in 200g frozen peas, 250g cooked puy lentils, 120g sliced runner beans and 200g cooked beetroot cut into wedges. Cook for a few minutes, stirring, until the peas and beetroot are warmed through. Remove from the heat, then stir through the juice of ½ lemon, ½ small pack of chopped dill and 2 handfuls of rocket. Thinly slice the steak. Divide the lentil salad between two plates, nestle in the steak and drizzle over the dressing.