Spring Steak Salad

SERVES 6. 

READY IN 30 MINUTES.

INGREDIENTS:

STEAK

• 2 fillet steaks (about 200g each), room temperature
• 1 tsp olive oil

SALAD

• 1 fennel bulb, shaved – use a mandoline if you have one (reserve leaves to garnish)
• 1 beetroot, peeled and shaved – use a mandoline if you have one (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
• ½ cup flat-leaf parsley leaves
• ½ cup mint leaves
• 1 tsp sumac (optional)

MUSTARD DRESSING

• 6 Tbsp olive oil
• 2 Tbsp lemon juice
• 2 tsp grainy mustard
• 2 cloves garlic, finely chopped

INSTRUCTIONS:

• 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 minutes. Remove from the heat and rest for 5 minutes. Slice wafer thin.

• Toss together all salad ingredients, along with sliced steak. Garnish with fennel leaves and small beet leaves if you have them. Season to taste.

• Place dressing ingredients in a small jar and shake to combine. Drizzle over salad just before serving.

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Tip

• This is a great way of stretching two steaks. You can, of course, cook more if you’d like it meatier.

 • If you prefer, serve a steak for each person and the salad on the side. 

• Feel free to add a few boiled new potatoes to bulk it up, or a handful of salad leaves such as rocket or watercress. 

• A little feta crumbled on top would also be lovely.