Rosemary & Garlic Grass-Fed Steak with Rocket & Walnut Salsa
This juicy, seared steak topped with rockat and walnut salsa is bursting with antioxidants and omega-3s. It’s naturally rich in heme iron, zinc and healthy fats to support energy, hormone balance and muscle recovery.
Serves
2
Cook Time
Dietary
Gluten-Free
Dairy-Free
Ingredients
- 2 x 150–180g organic, grass-fed sirloin or ribeye steaks
- 2 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 2 large handfuls rocket
- 2 tbsp walnuts, roughly chopped
- 1 tbsp extra virgin olive oil
- Juice of ½ lemon
- Salt & black pepper
Method
- Rub steaks with garlic, rosemary, sea salt and black pepper. Leave at room temperature for around 20 minutes.
- Heat a skillet or griddle pan until very hot. Sear steaks for 2–3 minutes on each side (or to your preferred doneness).
- While steaks rest, toss rocket, walnuts, olive oil and lemon juice together to make the salsa.
- Rest steaks for 5 minutes before slicing. Serve topped generously with the rocket and walnut salsa.
Rosemary’s antioxidants may help reduce potentially harmful compounds produced during high-heat cooking. Rocket’s vitamin C and lemon juice enhance iron absorption from the steak, while walnuts add plant omega-3s for anti-inflammatory support.
