Prep Time: 10 minutes
Cooking Time: 35 minutes
Serves: 2-3
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Today’s dish is so simple. You don’t even need a recipe. I roast carrots to make ”chips” and serve them alongside perfectly cooked rump or ribeye with a crisp salad.  No sauces, dairy, nada. Naturally, I felt the need to add something extra to this, but I kept strong. And you know what? It was delicious.  I’m in love with roasted carrots at the mo, so you’ll probably see me doing them again in another dish for sure. Enjoy! C x

Steak, Carrot Chips & Salad

Ingredients
4 large carrots, cut into chunks (don’t peel them)
Fresh thyme
Salt and pepper
Extra virgin olive oil
+- 400 g free range rump or ribeye steak, score the fat
60 g baby spinach
half a red onion, thinly sliced
200 g baby tomatoes, halved
half or 1 Mediterranean cucumber, sliced
60 g julienne beetroot (optional)

Method
Preheat oven to 200 Degrees Celsius.
Arrange carrots onto a baking tray. Drizzle with olive oil. Sprinkle with fresh thyme and season. Roast for +- 35 minutes or until golden and a tad charred.
When carrots are almost done, heat a little olive oil in a pan, season the steak and fry over moderate heat for about 3 – 4 minutes per side (depending on the thickness). I like my steak medium to medium rare.  Remove from the pan and allow to rest for 4 minutes before slicing.
Toss salad ingredients together. Dress the salad with white wine vinegar and extra virgin olive oil.
Serve the steak with carrot chips and salad.

A little note from my kitchen:
All these weeknight images have been taken at dinner time using my mobile phone. This is by no means my usual ”styling” so to speak. Although I quite like the simplicity of it. This is purely a reflection of what is on my plate every evening for the duration of my planning and eating better health journey. How long this journey will be? Time will tell 😉

For those that are missing my naughty meals and videos, not to worry, I will definitely be creating some yummy content soonest. Because, life is all about balance after all. If we are mindful and eat well in the week, why can’t we indulge in all the delicious things over the weekend?

About The Author

Food consultant, recipe developer and stylist.

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