Let them eat steak! This dinner for 2 is full of protein and low-GI.
2 x 125g beef fillet steaks, trimmed of fat
2 tablespoons Peri-Peri Marinade
Barley and tomato salad:
110g (½ cup) pearl barley
50g (2 cups) baby spinach leaves
150g cherry tomatoes, halved
1 green shallot, thinly sliced diagonally
5 baby corn, halved lengthways
½ small avocado, finely chopped
1 Tbsp balsamic vinegar
2 tsp freshly squeezed lemon juice
Cook the barley, partially covered, in a small saucepan of boiling water over a medium heat for 20-25 minutes or until tender.
2. Drain well. Set aside for 10 minutes to cool.
3. Preheat a barbecue grill or chargrill pan on medium-high. Put beef in a small shallow dish.
4. Add marinade and turn to coat. Cover and set aside.
5. To make barley and tomato salad, put the barley, spinach, tomato, shallot and corn in a medium bowl. Toss to combine. Add avocado, vinegar and lemon juice when ready to serve. Toss to coat.
Nutrition Info PER SERVE 1974kJ, protein 33.8g, total fat 15g (sat. fat 4.3g), carbs 43.9g, fibre 10.6g, sodium 293.3mg. Carb exchanges 3. GI estimate low.