Grilled ribeye with a pear, pistachio and parsley salad

Last night was another case of a ridiculously easy-to-make salad overshadowing what was supposed to be the main attraction. Don't get me wrong...the ribeye (seen here sizzling away on my extremely sexy drop-in grill) was amazing but the salad was what I was really happy with. It took me the time necessary to cook the steak (8 minutes plus resting) from start to finish and all came together beautifully. 

I've written before about the fact that Woolies Danish feta actually has the same amount of calories and fat as their Slimmer's Choice feta:

http://jamiewhatshisname.blogspot.com/2009/07/spinach-and-feta-muffins-classic.html

Strange...but true. So get this, they have now introduced a Slimmer's Choice Danish feta. Now, I recognise that I am flirting dangerously close to the food-obsessed/nerd line here and I want to clear up that I have no time for people who read every label like it was a map to the holy grail but this is worth mentioning. Go get the Woolies Slimmer's choice feta. Trust me. The rest of the ingredients I threw in because they were in season but feel free to tweak it to suit your taste. The salad, paired with a juicy steak, was a complete meal. Protein from the beef, antioxidants from the fruit and good fats from the nuts and olive oil. A keeper. 

Stuff you'll need to feed 2:

• 2 pears, sliced as finely as possible
• About 3 sticks of celery, sliced as finely as possible
• Feta (try use the Slimmer's Choice)
• A handful of flat-leaf parsley
• A handful of pistachios 
• A tablespoon of white wine vinegar
• Three tablespoons of good quality extra virgin olive oil 
• Juice of one lemon
• A few drops of sesame oil 
• 2 x 200g ribeye/sirloin steaks
• Dried herbs (oregano, basil, marjoram, thyme) 
  
• Extra oil for the steaks

Okay, what to do:

1. Rub the steaks in olive oil and the dried herbs. Season with salt and pepper and cook over a high heat for about 4 minutes per side (for medium rare). 

2. Meanwhile, arrange the pears on a platter with the celery and the parsley. Scatter the pistachios and feta on top. 

3. In a bowl mix together the olive oil, lemon juice, vinegar and sesame oil. Drizzle over the salad. 

4. After 8 minutes remove the steak and cover. Allow to rest for a few minutes.  

Cut away the strip of fat when you serve and you're left with a meal that is both super-healthy and tasty. The salad is so easy you'll think you've forgotten something. You haven't. Well...maybe just a thank you. 

Cheers,

Jamie Who