• 230g Sirloin Steak Sirloin Steak, grilled
• 255g wild rice Wild Rice, cooked
• 80g carrots Carrots, raw
• 80g kale Kale, raw
• 20g lemon juice Lemon Juice
• 5g olive oil Olive Oil
• 6g garlic Garlic
• fresh parsley, thyme & black pepper
• 10g butter Butter
• 5g olive oil Olive Oil
• lemon wedge

1. 1

   Prep everything first: wash and trim the carrot and kale, then measure out the sauce ingredients.

2. 2

   Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.

3. 3

   Bring the steak to room temperature, season, and sear in a smoking-hot pan for 2-3 minutes per side for medium-rare. Rest for 5 minutes, then slice against the grain.

4. 4

   Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.

5. 5

   Meanwhile, steam or stir-fry the carrot and kale for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: wild rice first, then the veg and sirloin steak, spooning over any remaining sauce. Finish with the lemon wedge.

7. 7

   Bulking upgrade: add the butter, olive oil for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.