Prego Steak, Tenderstem Broccoli and Red Onion Salad

Prep Time


Cook Time


Total Time





  • 1 pack Eskort Prego Steaks
  • Baby spinach
  • Olive oil
  • 30 ml (2 T) red wine vinegar
  • Salt and pepper, to taste
  • 1 red onion, thinly sliced
  • 15 ml (1 T) castor sugar
  • 60 ml (¼ C) feta
  • 750 ml (3 C) tenderstem broccoli
  • Allergens
  • This recipe contains wheat (gluten) and dairy (lactose).
  • Substitutions
  • Feta (lactose): Use vegan feta.
  • Eskort Prego Steaks (gluten): Use Eskort Smoked Pork Neck Steaks.


  • Place a frying pan over moderate heat.
  • Fry the prego steaks in a hot pan for 4 minutes on each side then remove from pan and allow to rest.
  • In a mixing bowl, combine the olive oil, red wine vinegar, salt, pepper, red onion and castor sugar and mix well.
  • Add the broccoli and coat in the red onion mixture then set aside.


Add the baby spinach to a salad bowl and top with the broccoli and red onion mixture, prego steak slices and feta.