Lilly’s easy and healthy steak salad recipe

Lilly shares her healthy steak salad recipe

Cook Lilly’s recipe for dinner and enjoy left overs for lunch

Meet Lilly. Lilly is a lovely work mate of mine for only eight more days until I finish up and start my adventure travelling around Australia. Strangely enough, Lilly is also about to head off on her own journey, following her dream to become a teacher and start full time study.

Today, Lilly’s lunch looked so delicious I was inspired to share it. If you cook this for dinner you’re likely to have left overs to enjoy for lunch the following day. That’s my kind of recipe! Did I mention it’s also wheat and refined sugar free?..



  • 1 can of red kidney beans
  • Handful green beans
  • 1 red onion, sliced
  • 1 red capsicum thickly sliced
  • 150 gram rump steak

Meat marinade

  • 2 1/2 tblsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp chilli powder
  • 2 tsps dried thyme
  • 1 tspn ground corriander
  • 1/2 tspn cracked pepper


  • Prep meat marinate ingredients into a bowl and spoon over meat. Turn to coat.
  • Refrigerate for an hour if possible.
  • Turn oven to 180 degrees and roast the capsicum with a drizzle of olive oil.
  • Meanwhile, cook the steak 4 to 5 minutes each side or to your liking.
  • Set aside for 5 minutes to rest before slicing up
  • Add beans and onion to the mix and you’re good to go!

Nutritional Properties

This recipe provides a good balance of carbohydrates, protein and healthy fats.

In addition this meal is a great source of essential nutrients, including, but not limited to:

Fibre, folate, iron, vitamin B6, vitamin C, potassium and manganese.

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