Dear Reader,

If you follow Yummy Lummy, you’ll know I’ve started the CSIRO Total Wellness Diet.

Tonight, I’m enjoying fillet steak and kale slaw.

I prepared tonight’s steak last night by bulk cooking four steaks in a water bath for 2 hours at 52 °C.

Recipe

Ingredients

• Fillet steak (100 g)
• Hoisin sauce (20 g)
• Pre-mixed kale slaw (70 g)
• Tomato (105 g)
• Light mayonnaise (20 g)

Instructions

1. Coat the steak with the hoisin sauce and put it into a vacuum bag.
2. Vacuum seal the bag.
3. Cook the steak for 2 hours at 52 °C.
4. Remove the steak from the bag and dry the surface of the meat.
5. Sear the steak quickly in a ripping hot pan.
6. Put the kale slaw into a bowl with the tomato which as been quartered.
7. Toss the salad with the mayonnaise.
8. Serve the steak and salad on a dinner plate.
9. Give thanks to the Lord.
10. Eat with a knife and fork.

Nutrition facts

1.7 Meat and Protein, 0.1 Bread and Cereals, 0.6 Vegetables, 0.1 Dairy, 0.2 Healthy Fats and Oils, 0.1 Indulgences, 1293 kilojoules, 38 g protein, 6 g fibre, 13 g carbohydrates

Photographs