Place a table spoon of olive oil in an oven safe pan and add the steak. Season with salt and pepper then turn steak over and coat the other side in the oil and only salt. **always add pepper after you've completely finished cooking as pepper can burn and change the flavour of the steak.**
Cook the steak in the oven for 30 minutes.
Turn on the BBQ to a hot heat.
Prepare the salad.
Take out of the oven and rest the steak for 20 minutes.
Place the steak directly onto the BBQ and cook for 5 minutes, then turn over and cook the other side for 5 minutes.
3 cups of washed rocket.
200g danish fetta.
1 bunch of radishes, sliced.
2 oranges. (one cut into segments, the other zested and juiced for dressing)
3 tablespoons of balsamic vinegar.
1 teaspoon of brown sugar.
1/2 cup of olive oil.
Teaspoon of chilli flakes, fresh chilli or chilli oil to taste.
To make the orange vinaigrette; combine the juice of one orange and its zest, balsamic vinegar, brown sugar, olive oil and chilli.
Place rocket, orange segments and fetta in a bowl and dress with vinaigrette.
For those of you who aren't familiar with Steph, she's a Resident Clinical Naturopath & Nutritionist BHSc at Willow Urban Retreat. This nourishing soup is the perfect recipe to prepare on a raining weekend afternoon as we head into the cooler months. This chicken soup creates a gut healing bone broth and is filled with immune boosting ingredients and anti-inflammatory nutrients. We are using the whole chicken to create the broth so this recipe is split into 3 parts.
We were lucky enough to have Bridget from Curry Favour share with us her recipe for cooking up a Beef Massaman Curry. It's a rich, fragrant curry and the meat just falls apart, the perfect comfort food!
With the cooler change in weather, we find ourselves reaching for takeaway more frequently. This Korean Chicken Stir Fry is simple, it's packed with flavour and with all home-cooked meals, you can ensure that the meat you're eating is good quality meat!