Name: Spring steak salad
Cook time: 30 min
Total time: 30 min
Yield: 6
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

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

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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Ingredients

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