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One Meat, One Veg, Three Toppings

Meat A- A+

Preparation Time: MEDIUM
Serves: 4


  • 150g Fresh spinach leaves
  • 250g Sirloin steaks
  • 100g Cooked beets
  • 100g Avocado
  • 100g Cherry tomatoes
  • 1dl Gallo Classic Olive Oil
  • Rock salt to taste

Season the steak with salt.
Fry the steak in Gallo Classic Olive Oil and cut into thin strips.
Cut the beets and avocado into thin strips.
Cut the cherry tomatoes in half.
Divide the spinach into three parts and place on plates, drizzle with Gallo Classic Olive Oil.
Place each of the toppings, i.e. the beets, avocado and tomatoes, on a different plate.
Sprinkle rock salt over the plates.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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