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Writer's pictureGabi Meltzer

Summer Steak Bowl

Written by Gabi Meltzer, Registered Dietician, November 2024


Salmon Tray Bake



































I hope you enjoy it! Feel free to change up any of the

vegetables- I just added what I had in the fridge, but

I think air fried or roasted tenderstem broccoli or

green beans would be delicious with this too!


Summer steak bowl

Serves 2 


Ribeye/sirloin steak

About 300-600g Steak 

About 1 tsp smoked paprika

About 1 tsp ground cumin

Maldon/sea salt & ground pepper

Avocado oil


Corn

2 corns on the cob 

Olive oil

Smoked paprika

Maldon/sea salt and ground pepper


Vegetables

Shredded romaine lettuce

A handful of Rosa tomatoes, halved

A Red/yellow peppers, diced

About 6 small baby marrows, cut into rounds 

Olive oil

Salt & pepper


Rice

1-2 Cups Cooked Brown rice (or a packet of pre-cooked microwave rice)

Fresh Coriander

Juice of 1 lime


Creamy Guacamole

1/4 tub Smooth cottage cheese 

½ Large Avocado or 1 small

Juice of 1/2 lime

Salt to taste


To serve

Lime squeeze

Fresh coriander

Guacamole


Directions:


  1. Take the steak out of the fridge and allow it to come to room temperature for about 30 mins before cooking. Pat dry and then rub with with oil and season with sea salt, ground pepper, paprika and ground cumin. 

  2. Wash and remove corn husks. Bring a pot of salted water to the boil and add the corn. Boil for 3-4 minutes. Drain the water, brush with olive oil and season with smoked paprika, salt and pepper. Air Fry for about 10 -15 minutes, until crisp to your liking. Once cooked, slice the corn off the cobs. 

  3. Heat a large pan over high heat. Once the pan is hot, add the steaks, turning every 2 minutes, searing each side and cooking for about 10 minutes total for medium (or to your liking). Once cooked, drizzle with lemon and olive oil, and let them rest for 5 minutes before slicing. 

  4. Season the zucchini with olive oil, salt and pepper and air fry for about 5-10 minutes, checking halfway. 

  5. Make the guacamole by mashing the avocados, and mixing them with the lime juice and smooth cottage cheese. 

  6. Microwave or reheat the rice, and mix in the lime juice and chopped coriander 

  7. Serve the steaks on a bed of the rice, corn, vegetables and salad, and top with guacamole and more fresh coriander.


I hope you enjoy this simple and easy summer weeknight meal! It’s packed with colour, fibre, protein and healthy fats. So easy and so yummy! 


For personalised guidance on finding a more positive relationship with food, exercise, and your body, book a consultation here: https://www.gabimeltzerdietician.com/book-online.


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