New Recipe: Eye-Fillet Steak with Roasted Prebiotic Greens

Do yourself a favour and give this iron-rich, prebiotic packed recipe a go this week. Meat and vegetables can get tedious if you don’t think outside the box and we have done the work for you.

Iron is such an important dietary mineral required for oxygen transport and storage, DNA synthesis and immune function. It also directly impacts energy levels and should be a priority to monitor at all stages of life. Red meat (grass fed of course) is one of the best sources of heme iron and other key nutrients.

Ingredients (Serves 2)

  • 2 x 120g grass fed eye-fillet steak
  • 2 tablespoons grass fed butter
  • 4 sprigs fresh thyme
  • 4 garlic cloves, peeled and slightly crushed to split
  • 2 tablespoons extra virgin olive oil
  • 1/2 lemon, zested and juiced
  • 1 bunch of broccolini, halved
  • 6 brussel sprouts, quartered
  • 1 bunch of asparagus, halved
  • 1/4 cup roasted almonds, roughly chopped
  • Sea salt & pepper to taste


  1. Preheat oven to 160°C.
  2. Take steak out of the fridge 30 minutes prior to cooking to bring to room temperature.
  3. Heat 1 tablespoon of oil on a BBQ grill or frypan on medium high heat. Add thyme to infuse. Pat dry steaks with paper towel, season and place on the grill. Cook for 2-3 minutes before adding butter and garlic.
  4. Flip steaks and cook for another 2-3 minutes, coating with butter mixture using a spoon to infuse the flavours into the meat. Remove from the grill, depending on your desired result. Set aside to rest.
  5. In a small bowl, combine remaining olive oil, lemon juice and salt.
  6. Combine greens in a medium sized bowl and coat with lemon mixture. Spread onto baking tray and roast for 20 minutes, turning half way.
  7. Remove from the oven, sprinkle with lemon zest and almonds and serve alongside the steak.

Recipe developed by Head Honcho Steph Lowe and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Steph & Elyse here.

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