As a Nutritionist I am a huge advocate of a whole food diet that is high in good quality protein and iron. I aim to eat red meat twice a week to ensure I am getting enough iron through my diet, which is especially important for women. Red meat is an excellent source of iron that is a mineral we need in small but critical amounts. Iron deficiency can affect many essential functions in our body and food such as red meat can play a role in preventing iron deficiency.
There are certain cuts of meat that I prefer and being that I don’t like to eat a large portion at once. I prefer Silver Fern Farms Beef Flat-Iron Steaks because they are a light and tasty option for smaller appetites.
Silver Fern Farm lamb, beef and venison is grass fed which is a huge tick from us. Grass fed cattle means that the animals have access to wander and graze freely and that they have been raised under normal New Zealand farming conditions. Grass fed meat is naturally leaner, higher in vitamins A and E, higher in Omega 3 fatty acids and offer a balanced ration of omega 6 to omega 3 fatty acids which is especially important in decreasing inflammation.
The meat is hand picked by their Master Graders using their Eating Quality System to ensure you get a tender, juicy and full of flavour piece of beef every time. For information on the EQ system, click on this link: EQ System.
Silver Fern Farms Beef Flat-Iron Steaks are available in Countdown, PaknSave and New World Supermarkets plus Farro stores in Auckland.
I have created a Spinach, Beetroot and Chickpea salad using the Silver Fern Farms Flat-Iron Steak. This salad is high in iron, protein, fibre and omega 3 fatty acids.
- 220 grams Silver Fern Farm Flat-Iron Steak
- 200 grams baby spinach, washed
- 1 can of chickpeas (200 grams) – liquid drained
- 100 grams feta cheese, cut into small cubes
- 50 grams sun dried tomato
- 2 medium beetroot, cubed and roasted
- 1 red onion, thinly sliced
- ¼ cup honey
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 tablespoon dijon mustard
- Salt and Pepper
- In a large bowl combine the baby spinach, chickpeas, feta, sun dried tomato, onion and roasted beetroot.
- To make the dressing, mix the honey, olive oil, dijon mustard and a sprinkle of salt and pepper and set aside.
- Heat a frypan or barbecue with a dash of oil and cook the steak for 5 minutes each side. Transfer to a plate and thinly slice once cooled down.
- Place the steak on top of the salad and drizzle with the salad dressing.
- Serve immediately