Eye Fillet with Prosciutto Salad

Paleo – quick midweek dinner for one 

Ingredients

  • 1 x 200g eye fillet
  • Olive oil for cooking
  • 1 rasher of good quality prosciutto, torn into pieces
  • Handful of baby spinach
  • 1/4 cucumber, sliced
  • 1/4 avocado
  • Cracked black pepper
  • Squeeze of fresh lemon juice

This was basically what I could scrape together from the fridge on a 41 degree day when I wasn’t leaving the house or turning the oven on for anything! However I have had a similar style salad made by the lovely Jess K which featured roast pumpkin, proscuitto and baby spinach and was amazing. So if you have some pumpkin, roast some under low heat in the oven and add it into the salad.

Method

  • Allow steak to reach room temperature and season with black pepper
  • Heat a small frypan and brush with olive oil. Add steak once hot, and cook steak flipping sides each minute until desired cooking. I typically do 6 minutes (3 each side) for medium rare for an eye fillet. Set aside to rest for 3 – 4 minutes
  • Mix together all other ingredients in a small bowl and season with lemon juice and black pepper
  • Serve

proscuitto

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