Makes 2 servings
Macros: 424 cal, fat 25g, carbs 12g, protein 37g, fibre 4g
340 g Top Sirloin Steak (cut into one-inch pieces)
2 cups Cherry Tomatoes
4 Barbecue Skewers
Sea Salt & Black Pepper (to taste)
3 cups Baby Spinach
1 Cucumber (medium, sliced)
Pierce the steak and cherry tomatoes onto the barbecue skewers. Season with salt and black pepper.
Grill over medium-high heat, rotating occasionally for about eight to nine minutes or until your desired doneness is reached.
Divide the spinach and cucumbers onto plates. Top with the steak and tomato skewers. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving equals approximately two 12-inch skewers and two cups of salad.
More Flavour: Marinate the beef in balsamic, tamari, or barbecue sauce. Serve with your dressing of choice.
Additional Toppings: Avocado, peppers, olives, and/or crumbled cheese.
BBQ skewers: If using wooden skewers, be sure to soak in water for at least 30
minutes before grilling.