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All my favourites in one place!!! Flat iron steak, which legit takes 6 minutes to cook, popped the brussel sprouts on at the same time, then served up with sunflower seed pesto, fresh rocket and some pecorino. Oh hello there. If you want you can simply omit the dairy and it still tastes sensational. Plus you get your weekly hit of iron, protein and zinc from the beef. Win win baby.


Gluten Free : Dairy Free (Optional) : Sugar Free : Nut Free

Serves 4 as part of a shared meal or 2 hungry men

400g piece flat iron steak

olive oil

Pesto: (Nut Free)

2 cups basil leaves, picked

1 cup extra virgin olive oil

2 tablespoons lemon juice or apple cider vinegar

1 cup sunflower seeds

2 cloves garlic, peeled

3 tablespoons nutritional yeast+ OR 1/4 cup parmesan cheese

sea salt and black pepper

Golden Brussels:

400g brussels sprouts, halved

2 tablespoons olive oil or coconut oil

2 teaspoons lemon rind, keep the lemon and cut for serving

Parmesan (if desired) and rocket for serving

To make the pesto:

Place all ingredients for pesto in a high powered blender or food processor and blitz until uniform consistency. Should you wish to make the pesto looser, you can add some extra olive oil. Transfer to a jar or air tight container to store. Alternatively if you’re super short on time or should you not wish to make your own pesto, you can use a good quality store purchased pesto instead.

To cook the steak:

Season the steak sea salt and pepper and rub with olive oil. Heat a grill or fry pan on high and cook steak for 6 minutes, turning every minute so it does not burn on any side.  Once cooked, remove from pan, cover and allow to rest 4-5 minutes whilst the brussel sprouts cook.

To cook the brussel sprouts:

Place brussel sprout halves in a bowl, drizzle with olive oil, add lemon rind and good pinch of sea salt, then toss to coat. Wipe the pan or grill plate clean you used for the steak and cook brussel sprouts 4-5 minutes so they are lovely and golden.

To serve:

Slice the steak and place on serving platter or pop back on the grill plate or pan if large enough for serving. Arrange brussels and rocket around the pan and add parmesan should you wish. Drizzle a few generous tablespoons of pesto over the flat iron, give it all a good squeeze of lemon juice and serve.

+ Nutritional yeast is a deactivated yeast, rich in B vitamins, which has a ‘cheesy’ flavour. Great for those who might be dairy intolerant or allergic, but still want the cheese tasting component to their pesto.

+ This post is sponsored by Australian Beef however any thoughts or opinions expressed are the writers own.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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