Seared beef salad
Tender, juicy steak is the hero ingredient in this simple salad. And if you have more guests to feed, simply double the quantities…
Lemon Juice, Fresh
1 clove(s), crushed
Calorie controlled cooking spray
Beef rump steak, raw
180 g, 2 little Gem lettuces
1 extra large, trimmed, halved, lengthways and sliced
300 g, mixed cherry tomatoes
1 medium, shredded
1 small, cut into thin wedges
- Combine the lemon juice, oil and garlic in a small bowl. Season to taste and set aside.
- 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.
- 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.
- 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.
Swap the steak for skinless chicken breast fillets