lamb

lamb

Steak and Sunflower Seed Salad (Serves 4)

Supplied by Judie Steeves
This is quick to make with meat left over from the barbecued meal a day or two previous. (See Soy & Sesame Steak).  You can use a tough cut such as round or blade steak and marinate it overnight before cooking, or use a tender one such as rib eye.

1/2 lb. (225 g) steak
1/2 cucumber
1 mild, sweet onion
1 avocado
4-6 radishes
4 c. (1 l) greens
2 tbsp. (30 ml) sunflower seeds

Spinach is delicious used alone or combine it with other lettuces or greens.  Mustard greens are a tasty addition, or just lettuce could be used. Raw mushrooms, thinly-sliced, are another delicious addition to this salad. Thinly slice cold, lean steak into two-inch long strips and set aside. (You can vary the amount of meat to your family’s taste.) Peel and chop cucumber (unless it’s an English type which won’t need peeling), onion and avocado. Slice radishes. Wash, dry and tear greens into a large salad bowl.  Sprinkle prepared vegetables over the greens, then the thinly-sliced beef steak, and finally the sunflower seeds. Serve with a simple dressing such as a balsamic or red wine vinaigrette or a creamy dressing.