This Eye Fillet with Sliced Snow Pea Salad is like an elevated girl dinner for me. Does anyone else end up eating 3 x the amount of food they need because they are feeding a man too? Well I always do, but when my man is out and about I can make myself a nice lil quick salad and grilled steak and it's the best! If I made this for him he would make himself 3 slices of toast on the side to fill him up haha.
I know these are kinda buzz words when it comes to recipes, but idc, I just love a quick, simple and healthy recipe. That's truly all I want! And this Eye Fillet with Sliced Snow Pea Salad is exactly that.
Some other super quick, simple and healthy recipes I love are my Salmon, Edamame & Cucumber Salad - the recipe uses tinned salmon and frozen edamame, literally comes together in under 10 minutes! Another is my Rotisserie Chicken and Butter Bean Salad. When I'm super unorganised I get a pre cooked roast chook from the supermarket and make a quick salad like this. No cooking required, just some chopping.
Jump to:
- Why you need to make this Eye Fillet with Sliced Snow Pea Salad
- Ingredients for Eye Fillet with Sliced Snow Pea Salad
- Instructions for Eye Fillet with Sliced Snow Pea Salad
- An important note for the steak...
- Substitutions Eye Fillet with Sliced Snow Pea Salad
- Variation
- What steak did I buy for this?
- Storage
- Top Tip
- FAQ
- Related
- WATCH HOW TO MAKE THIS RECIPE:
- Eye Fillet with Sliced Snow Pea Salad
Why you need to make this Eye Fillet with Sliced Snow Pea Salad
- It's soo simple - I've only added what really matters, and left out all the rest. The ingredients list and steps are so minimal, it takes the stress out of cooking.
- It's healthy - A nice lean cut of beef and a decent serving of fresh vegetables is my idea of a wholesome meal
- Quick to make - you're literally just sliced up 4 vegetables and grilling some beef in the pan for a few minutes. Doesn't get much quicker than that!
- The contrast of textures is so good - You get juicy, tender steak against a crisp, fresh salad with loads of crunch. Thinly slicing the snow peas makes the salad feel lighter and more refined than chunky vegetables.
- It’s fresh but still satisfying - The salad keeps things bright and vibrant, while the steak adds enough richness to make it feel like a proper meal. Perfect if you want something balanced but not boring.
Ingredients for Eye Fillet with Sliced Snow Pea Salad
- Eye fillet steak: Tender, juicy and quick to cook, making it perfect for simple salads
- Snow peas: Fresh, crunchy and naturally sweet when sliced thinly
- Carrot: Adds colour, sweetness and texture
- Dill: Brings freshness and a slightly tangy flavour that works beautifully with beef
- Spring onion: Adds sharpness without overpowering the salad
- Wholegrain mustard: Gives the dressing texture and acidity
- Honey: Balances the mustard and chilli with a touch of sweetness
- Olive oil: Helps coat the salad and soften the dressing flavours
- Chilli flakes: Adds gentle heat and depth
- Lemon juice: Brightens everything and cuts through the richness of the steak
- Ghee: Great for high heat cooking and gives the steak a beautiful crust
See recipe card for quantities.
Instructions for Eye Fillet with Sliced Snow Pea Salad
Step 1: Slice and chop the snow peas, carrot, spring onion and dill
Step 2: Toss the veggies with mustard, honey, lemon juice, olive oil, salt and chilli flakes
Step 3: Sear the eye fillet steak for about 2 minutes on each side
Step 4: Slice the steak and serve over the salad
An important note for the steak...
Salt the steak ahead of time!
Salting the steak at least an hour before cooking helps season it all the way through and improves browning. Patting the surface dry before searing also helps create a better crust. Salting within half an hour of cooking will draw out the moisture without allowing enough time for the moisture to reabsorb.
Substitutions Eye Fillet with Sliced Snow Pea Salad
- Swap eye fillet for rump steak, porterhouse or scotch fillet
- Use parsley or mint instead of dill if preferred
- Replace honey with maple syrup or hot honey for a different flavour profile
Variation
- Add crispy potatoes or fries on the side for a more filling dinner (this is what I would do if Jacob was home, or if I had a bit more energy and time)
- Top with crumbled feta or shaved parmesan for extra richness
What steak did I buy for this?
I usually like to buy from a farmers market, or if I can't this cleavers organic eye fillet is good. However, I recently visited a NapCo owned cattle station in rural QLD, who raise cattle for supermarkets. These cows go through the supply chain and are labelled as Grass Fed Grain Finished.
Seeing how happy the cows were and how untouched the grazing land was (it wasn't cleared for grazing), made me realise I'm happy to buy grass fed grain finished. So I also like to buy these steaks from Coles and save a few dollars!
Storage
Store the salad without the dressing in the fridge for up to 4 days. The steak is best served fresh, but still okay to keep in the fridge once cooked for up to 2 - 3 days.
Top Tip
Slice the snow peas thinly
Thin slices completely change the texture of the salad. It makes everything feel lighter and softer while still keeping that fresh crunch.
FAQ
Salting ahead of time helps the seasoning penetrate the meat more evenly and improves the crust when searing.
Absolutely. Rump, porterhouse or scotch fillet all work well in this recipe.
The salad can be prepared a few hours ahead, but the steak is best cooked fresh for the best texture and flavour.
Related
Looking for other recipes like this? Try these:
WATCH HOW TO MAKE THIS RECIPE:
Eye Fillet with Sliced Snow Pea Salad
Ingredients
- 1 eye fillet steak approx 150g
- 100 g snow peas thinly sliced
- 1 carrot julienned
- 2 tablespoon dill finely chopped
- 2 spring onion thinly sliced
- 1 teaspoon mustard wholegrain
- 2 teaspoon honey
- 2 teaspoon olive oil extra virgin
- ½ teaspoon chilli flakes
- fresh lemon juice roughly 1 tbsp
- fine sea salt or kosher salt
- 2 teaspoon ghee or a high smoke point oil
Instructions
- Season the steak with a light layer of fine sea salt and rest at room temp for 1 hour. (or salt and leave in the fridge overnight, but let it come to room temp for at least 30 minutes before cooking) (also salt at least 1 hour before cooking, refer to blog post for why).
- Bring a pan to medium/high heat and add the ghee. Pat the steak dry with paper towel then sear in the pan for 1 - 2 minutes on each side. Rest for 5 minutes before slicing.
- Whilst the steak rests, add your prepared snow peas, carrot, dill and spring onion to a mixing bowl. Add the mustard, honey, lemon, chilli flakes, olive oil and a good pinch of sea salt and mix well.
- Spread the salad over a plate and top with the sliced beef. Enjoy!
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