Steak and mushroom salad

Deur Barbara Joubert, SARIE KOS Somer 2010/11

Foto’s: Micky Hoyle Galery

It is nice that all the ingredients are cold and the meat is hot. Remember, the steaks are very thin, so don't fry them for too long.

(4 portions)

60 ml olive oil
8 minute steaks
1 lemon
250 g white mushrooms, quartered
1 red pepper, seeded and cut into strips
1 packet mixed salad leaves of your choice

salt and freshly ground black pepper to taste

Heat half the olive oil in a pan. Fry steaks on both sides until brown - about 2 minutes per side. Season with salt and pepper and squeeze the juice of half a lemon over the meat. Place the rest of the ingredients in a large salad bowl. Cut steaks into strips and mix into the salad. Sprinkle the rest of the olive oil and lemon juice over the top.

HINT: Crumble about 3 circles of feta over the salad. Just be careful with how much salt you add, as feta is already salty.