Avocado Millet Salad with Minute Steaks
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • - 150 g uncooked millet
  • - 300 g minute steaks
  • - 1 avocado, sliced
  • - 8 cherry tomatoes
  • - 1 tbsp raw sesame seeds
  • - 1 pinch cayenne pepper
  • - ½ tsp crushed red pepper flakes
  • - 1 pinch of marjoran
  • - 1 tbsp extra-virgin olive oil
  • - salt and pepper to taste
  1. Rinse the millet in a fine mesh strainer and drain well. Bring water to a boil in a small saucepan and add the millet. Reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes or until the water is absorbed and the grains are fluffy bot not mushy. The proportion is 2:1 (2 parts of water for 1 part of millet).
  2. P.S. I highly recommend checking once in a while if the water has been absorbed. If it has been, just remove it from heat. Once cooked, remove from heat, fluff with a fork, and leave it covered for 5 more minutes.
  3. Meanwhile, cut the minute steaks in thin stripes and then cut the stripes in inch-long sections. Season them with all the condiments. Add 1 tablespoon of olive oil in a medium skillet and the beef cubes for a couple of minute until the beef gets light brown (about 3 minutes) stirring occasionally. Before removing the skillet from the heat, squeeze half of lemon and sprinkle sesame seeds over them and let them simmer gently for another 2 minutes.
  4. Cut the avocado and cherry tomatoes and serve them all in a bowl/plate. Squeeze in the other half of the lemon on top and serve it warm.
Get creative, use the ingredients you have at hand but make sure you "cook it fit".
Recipe by Cook it fit at https://www.cookitfit.com/avocado-millet-salad-with-minute-steaks/