STEAK WITH BALSAMIC ROASTED CARROTS & PARSNIPS
Many of us tend to avoid red meat when we’re trying to be healthier because it is portrayed in the media as unhealthy and even dangerous. But we really shouldn’t exclude this nutritious food from our diet. Red meat is packed with protein, which is critical for muscle growth and recovery, and is also high in iron and vitamin B12, which is vital for healthy red blood cells and our brain and nervous system. Red meat has only come under the spotlight because of the health concerns surrounding processed meats, ie, meat that has been smoked, cured, salted or preserved in some other way. We don’t need to stop eating processed meat altogether but when buying red meat, it’s better to choose the best quality, from animals that have been grass- fed and raised organically, without drugs and hormones. These cuts of meat are slightly more expensive, but if you’re only having steak once a week, or once every two weeks, then it’s really worth the extra few pennies. SERVES 2 2 tbsp coconut oil 3 tbsp balsamic vinegar salt and black pepper 3 carrots, sliced lengthways 2 parsnips, sliced lengthways 1 red onion, sliced into rings 2 fillet steaks (grass-fed if possible) 100g spinach 1 tbsp butter 1 Preheat the oven to 200C/400F/gas 6. 2 Melt one tablespoon of the coconut oil in the microwave for 20 seconds. Add two tablespoons of the balsamic vinegar and a pinch of salt and pepper. Toss with the carrots and parsnips in a bowl. Bake on a flat baking tray for 40 minutes, turning once or twice during baking. 3 Place a large griddle pan on a medium heat with another tablespoon of coconut oil. Fry the red onion for 2-3 minutes, reduce the heat and add the remaining balsamic vinegar. Stir and set aside. 4 Cook the steaks in the same pan as the onions for 3-5 minutes on each side, depending on taste. Transfer the steak to a plate. 5 Put the spinach in a saucepan with the butter and a little seasoning, then cover and place over a medium heat for 1 minute or until just wilted. Serve with the steak and vegetables.