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Steak and griddled vegetable grain bowl


Serves: 2
timePrep time: 30 mins
timeTotal time:
Steak and griddled vegetable grain bowl
Recipe photograph by Dan Jones

Steak and griddled vegetable grain bowl

Griddling vegetables only requires a small quantity of oil and gives the veg in this quick meal a nice charred flavour

Serves: 2
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
590Kcal
Fat
22gr
Saturates
6gr
Carbs
53gr
Sugars
7gr
Fibre
9gr
Protein
40gr
Salt
1.3gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 2 corn cobs
  • 1 courgette, cut lengthways into 5mm-thick slices
  • 2 tsp oil from the jar of sundried tomatoes
  • 2 beef sizzler steaks (about 175g in total)
  • 1 x 250g pouch mixed grains - use gluten-free grains (such as quinoa), if required
  • ½ x 30g pack basil, chopped
  • 50g lighter Greek salad cheese, crumbled
For the dressing
  • 60g sundried tomatoes, drained
  • juice of ½ lime, plus wedges to serve
  • 1 garlic clove, chopped

Step by step

  1. Put the sundried tomatoes in a heatproof bowl with 125ml boiling water. Soak for 5-10 minutes while you prep the other ingredients.
  2. Heat a non-stick griddle pan over a high heat. Brush the corn cobs and courgette slices with 1½ teaspoons of the oil and season lightly. Griddle both for 10-15 minutes, turning, until charred and just tender, then remove to a large plate. The courgette will be ready first.
  3. For the dressing, use a stick blender or liquidiser to blitz the sundried tomatoes and their soaking water with the lime juice and garlic. Season to taste.
  4. Rub the steaks with ½ teaspoon of oil and season. Once the courgette and corn are cooked, griddle the steak for 2 minutes each side over a high heat, or until cooked to your liking. Transfer to a plate, loosely cover with foil and leave to rest for a few minutes.
  5. Heat the grains following pack instructions. Slice the corn kernels from the cobs and cut the steaks into thin strips. Stir the basil and half the dressing through the grains, followed by the corn and courgette. Divide between two bowls, top with the steak and cheese and drizzle over the remaining dressing. Serve with lime wedges.
     

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