This Seared Beef Salad recipe makes a great healthy lunch

400g thick-cut, aged rump or sirloin steak
mixed leaves of lettuce
tender-stem broccoli
half a cup of double cream Greek yoghurt
1 tbs wholegrain mustard
1 tbs creamed horseradish (I like a bit of bite)
half a garlic clove, crushed
olive oil, for frying and dressing
half a lemon
caper berries
block of parmesan or pecorino
sea salt flakes
black pepper

How to
Mix the yoghurt with the mustard, horseradish and garlic. Add a grinding of black pepper and a generous pinch of salt. Place in the fridge until you’re ready to serve.

Salt and fry your steak on a high heat until rare or, if that’s a bridge too far, medium rare. (If you’re cooking it well done, I’m not gonna judge, I just don’t want to know.) Remove from the pan and allow it to rest for at least 15 minutes.

Boil the broccoli for just a few minutes (you want it crunchy) drain and refresh it by immediately plunging it into ice-cold water. Scatter the salad leaves and broccoli on a lovely large plate. Drizzle it with the juice of half a lemon and some fruity extra virgin olive oil.

Slice and arrange the steak on the platter. Add a generous amount of pecorino or parmesan shavings and caper berries and dot with the horseradish dressing (especially on the beefy bits). A last grinding of black pepper and some sea salt flakes and it’s done. Serve any leftover dressing on the side. Piece of cake.

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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