Beef bolar blade with warm millet salad
Meat
30 Min
pretty easy
4 People
Rating starstarstarstar_borderstar_border
A light millet and vegetable salad served with sliced beef bolar blade steaks and topped with a creamy yoghurt sauce.
1. Place millet in a saucepan and cover with water. Bring to the boil and simmer for 20-25 minutes, or until tender. Drain and rinse.

2. Remove corn from cob, dice capsicums and roughly chop mint. Finely slice spring onions. Keep separate.

3. Rub steaks with 1 tbsp oil and season with salt and pepper. Heat a griddle pan over high heat. Cook steaks for 4-6 minutes on each side, or to your liking. Set aside to rest.

4. Heat a frypan over medium-high heat with 1 tbsp oil. Add corn and capsicums to cook for 4 minutes, or until tender. Toss through with cooked millet, mint, lemon juice and 1 tbsp olive oil. Season to taste with salt and pepper. Wipe out pan if needed.

5. Reheat frypan to medium heat. Add spring onions to pan with 1 tsp paprika and cook for 3-4 minutes. Stir through yoghurt for 1 minute, or until warmed through. Season with salt and pepper.

6. Divide millet salad between plates and top with sliced beef steaks. Dollop with yoghurt sauce to serve.

Notes:
You can also have the vegetables fresh if preferred. 



The cooking time for the steaks will vary with the thickness.
Millet 1 packet (150g)
Corn cob 1
red capsicum 1
Green capsicum 1
Mint 1/2 bunch
Spring onions 1/3 bunch
Beef bolar blade steaks 800g
Lemon 1/2
Natural yoghurt 1/2 tub (250g)

From your pantry:
oil (for cooking + olive), salt, pepper, smoked paprika