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Serves 2

Steak with Beetroot and Courgette

Pretty simple lunch or dinner. Either buy cooked beetroot or bake some beetroot in the oven in a roasting pan on 200°C for 45 minutes or until a knife easily cuts through. Cool and then peel off the skin.


  • 2 tbsp olive oil
  • 1 red chilli, seeds removed, finely diced
  • 1 tsp lime juice
  • 1 tsp white wine vinegar
  • 350g rib-eye steaks
  • 250g cooked beetroot
  • 2 cloves garlic, finely chopped
  • 400g courgette, shaved into ribbons discarding the core
  • 1 tbsp fresh dill, chopped


  • In a small bowl, mix together 1 tbsp olive oil, red chilli, lime juice, and white wine vinegar. Pop in the fridge.
  • Put the remaining oil in a frying pan on high heat and add the steak. Sear the steak for 4 minutes on either side until dark brown.
  • Tip in the beetroot and move them around the pan, heating all sides for a few minutes.
  • Take the steak and beetroot out of the pan and let the steak rest.
  • Pop the garlic and courgette into the pan and cook on high heat for 2 minutes.
  • Serve the courgette between two plates and pop on the beetroot.
  • Cut the steak into slices and divide between each plate.
  • Drizzle over the dressing and scatter with dill.
  • Kcal: 466
  • Protein: 47g
  • Fat: 21g
  • Carbs: 19g
  • Fibre: 4.6g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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