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Recipe

Spring steak salad

Sarah Bowman presents dinners perfect for those who want to lighten up with the warmer weather

Sep 30, 2013 2:00pm
  • 30 mins cooking
  • Serves 6
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Ingredients

Steak
  • 2 fillet steaks, at room temperature (about 200g each)
  • 1 teaspoon olive oil
Salad
  • 1 fennel bulb, shaved, reserve leaves to garnish
  • 1 beetroot, peeled and shaved, reserve any small beet leaves to garnish
  • 1 handful green beans or asparagus, blanched
  • 1 cup frozen peas, blanched
  • 1 cup frozen broad beans, blanched and peeled
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup mint leaves
  • 1 teaspoon sumac
Mustard dressing
  • 6 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 2 teaspoon grainy mustard
  • 2 clove garlic, finely chopped

Method

Spring steak salad
  • 1
    Heat a barbecue or heavy frying pan until very hot. Season steaks, drizzle with oil and cook over high heat for 3 minutes, turn and cook for 2 further minutes. Remove from the heat and rest for 5 minutes. Slice wafer thin.
  • 2
    Toss together all salad ingredients, along with sliced steak. Garnish with fennel leaves and small beet leaves if you have them. Season to taste.
  • 3
    To make the dressing; combine dressing ingredients in a small jar and shake. Drizzle over salad just before serving.

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