Seared beef salad
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Tender, juicy steak is the hero ingredient in this simple salad. And if you have more guests to feed, simply double the quantities…
Ingredients
Lemon Juice, Fresh
4 tablespoon(s)
Olive Oil
1½ tablespoon(s)
Garlic
1 clove(s), crushed
Mange-tout
250 g
Calorie controlled cooking spray
4 spray(s)
Beef rump steak, raw
600 g
Lettuce
180 g, 2 little Gem lettuces
Cucumber
1 individual, extra large, trimmed, halved, lengthways and sliced
Cherry Tomatoes
300 g, mixed cherry tomatoes
Carrots, raw
1 medium, shredded
Red onion
1 small, cut into thin wedges
Coriander, fresh
1 tablespoon(s)
Instructions
1
Combine the lemon juice, oil and garlic in a small bowl. Season to taste and set aside.
2
Put the mangetout in a large heatproof bowl and pour over boiling water from the kettle. Let stand for 1 minute, then drain and immediately plunge into a bowl of iced water to cool. Drain well, then pat dry with kitchen paper. Cut into long, thin strips and set aside.
3
Heat a large nonstick griddle pan over a high heat. Mist the steaks with cooking spray and season well. Griddle the steaks for 3-4 minutes on each side, then remove from the pan and set aside to rest for 5 minutes, before cutting into thick slices.
4
Put the lettuce, sliced cucumber, halved tomatoes, grated carrot, wedged red onion and mangetout on a large serving platter. Top with the beef, then drizzle over the dressing. Season and serve with the coriander scattered over the top.
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