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Beetroot-salted Steak, Macadamia Nuts and Raspberry Blush Vinaigrette

This substantial and flavourful recipe is perfect if you're following the keto diet. It's packed with healthy fats and plenty of filling protein.

From the book

Pauline Cox


This simple steak is elevated to tangy heights with the addition of the raspberry blush vinaigrette.

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2 beef steaks of choice
ghee, butter or olive oil, for frying
100g of mixed leaves
1 red onion, thinly sliced
A handful of salted macadamia nuts
A good pinch of beetroot salt
For the raspberry blush vinaigrette:
100g raspberries (10–12 juicy raspberries)
60ml extra virgin olive oil
juice of 1 lime
20ml balsamic vinegar
20ml beet kvass (optional, but ideal)
1 tsp salt (ideally beetroot salt)


Start by taking the steaks out of the fridge 30 minutes prior to cooking.

Add all of the ingredients for the raspberry vinaigrette to a blender and combine. Transfer to a clean glass jar with a lid, keep in the fridge and use within 3 days.

Next, heat a pan and add some ghee, butter or olive oil. Get the pan nice and hot before adding the steak and cooking it on one side for 2–3 minutes (depending on how you like it cooked). Don’t touch it while it cooks.

Meanwhile, place the prepared leaves onto plates and toss over the sliced red onion.

Turn the steak and cook on the other side for 2–3 minutes before removing from the heat and leaving to rest for 15–20 minutes.

Slice the steaks on a 45-degree angle and place on the plates. Sprinkle over the macadamia nuts, generously drizzle over the vinaigrette and finish with a good pinch of beetroot salt.

Serve with sauerkraut, avocado slices or lemon olive oil mayonnaise.

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From the book: Hungry Woman: Eating for good health, happiness and hormones

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