* Reduced Carb
* Serves 2
- 1 tbsp coconut oil
- 2 cloves garlic, finely chopped
- 200g kale, thick stalks removed
- 1⁄2 courgette, trimmed and cut into half-moons
- 125g midget trees (tenderstem broccoli), thick stalks cut in half lengthways
- 150ml hot chicken stock
- 2 sirloin steaks
- salt
- 30g tahini
- 3 tsp sesame oil
- 2 red chillies, de-seeded and finely chopped
- sesame seeds, to serve
- Melt half of the coconut oil in a large frying pan over a medium to high heat, then add the chopped garlic and cook for 30 seconds. Add the kale, courgette and midget trees and fry, stirring regularly, for 3 minutes.Pour the hot stock into the pan with the greens. Reduce the heat to medium and cook for 5 minutes, stirring every now and again.In the meantime, heat the remaining oil in a frying pan over a high heat, and gently lay in the steaks. Cook the steaks for 4 minutes on each side, turning them regularly as they cook. Remove the steaks to a plate to rest and season them with salt.
Check the vegetables are just tender, then take the pan off the heat. Mix the tahini with the sesame oil in a small bowl.
Serve up the greens topped with the sliced steak, red chilli, sesame seeds and a drizzle of the sesame and tahini dressing.
Images and recipes from Joe Wicks 30-Minute Meals, Macmillan, RRP$44.95
Joe’s 30-Minute Meals by Jow Wicks covers all-day breakfasts, chicken, fish and seafood, pork, beef and lamb, and sweet treats.
