 Preparation Time |
15mins
|
 Cooking Time |
10mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
1
|
1 tbsp white wine vinegar
2 tbsp olive oil
1 tsp fresh parsely, chopped
salt and pepper to taste
sweetener to taste
350g plum tomatoes, thinly sliced
4 small shallots, chopped
4 rump steaks
90g ricotta cheese
a handful of rocket leaves
low cal spray oil
To make the tomato salad, combine the vinegar, the oil and the sweetener in a small bowl. Place the tomatoes in a shallow dish with the shallots and spoon the dressing over. Set aside while you prepare the steaks.
Season steaks well with ground black pepper and a pinch of salt.
Heat a large frying pan with low cal spray with oil. Add the steaks and cook over a high heat, and cook as desired.
Note: Approximate timings cooking steak are as follows for a steak, 2.5 cm thick:
When the steak is cooked to your liking, allow it rest in on a plate.
Arrange the tomato salad on plate and top the steaks with a spoonful of ricotta cheese and garnish with parsley.
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