Slimming World - Mozzarella topped steak with italian salad

Serves 4

Ready in about 20 minutes

Extra easy half a syn original half a syn
add 5 and half syns if not using the mozzarella cheese as a healthy extra


14oz/397g asparagus spears, trimmed
2 yellow peppers, deseeded and thinly sliced
7oz/198g cherry tomatoes, halved
1 small red onion, thinly sliced
16 pitted black olives
4 tbsp fat-free vinaigrette
Salt and freshly ground black pepper
4 large beef fillet or sirloin steaks, all visible fat removed
Fry Light
2 tsp dried oregano
6oz/170g mozzarella cheese, cut into 4 slices
A handful of fresh basil leaves, chopped, reserving a few leaves to garnish


1. Blanch the asparagus in a large pan of boiling water for 3-4 minutes or until just tender. Drain, refresh in cold water, drain again, then put in a large bowl. Add the peppers, cherry tomatoes, onion, olives and vinaigrette. Season and toss well to mix. Cover and set aside to allow the flavours to combine.

2. Meanwhile, spray the steaks with a little fry light before adding some seasoning and a sprinkling of oreganco. Heat a ridged griddle pan until smoking hot. Add steaks and cook 3 minutes a side for rare, 4 minutes a side for medium, or 5 minutes a side for well done.

3. Preheat your grill to medium-high. Put the cooked straks on the grill rack and top each with a slice of mozzarella cheese. Grill for 1-2 minutes, or until the cheese has melted.

4. Serve the steaks with the salad, garnished with chopped basil and a few basil leaves