Pan-fried steak & parsnip salad
A moreish winter salad that makes the most of seasonal veg - it's low in fat too, if you're watching your weight
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 5 mins
Low-fat
- Heat a griddle pan until very hot, season the steak, then fry for 1½-2½ mins each side for rare to medium. Remove from the pan and rest for 5 mins, before thinly slicing.
- Make the dressing by whisking the crème fraîche, horseradish sauce and lemon juice together in a large bowl. Tip in the parsnip and dates, then toss together with some seasoning. Divide the leaf salad between 2 plates with the parsnip salad on top. Lay the sliced beef over the salad and finish with a scattering of mint leaves.
Dates
Medjool dates are in season at Christmas and give a rich syrupy flavour to the salad, which works especially well with the beef.
Per Serving
474 kcalories, protein 35g, carbohydrate 60g, fat 11 g, saturated fat 5g, fibre 10g, sugar 46g, salt 0.42 g
Recipe from Good Food magazine, December 2006.
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http://www.bbcgoodfood.com/recipes/3030/
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Ingredients
- sirloin steak (weighing about 250g/9oz) , trimmed of fat
- 2 parsnips , peeled and cut into strips or coarsley grated
- 4 dates , stoned and quartered lengthways
- 150g bag baby leaf green salad with chard
- handful mint leaves, roughly chopped
FOR THE DRESSING
- 3 tbsp low-fat crème fraîche
- 2 tsp horseradish sauce
- squeeze lemon juice
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 5 mins
Low-fat
Moreish winter salad
Ingredients
- sirloin steak (weighing about 250g/9oz) , trimmed of fat
- 2 parsnips , peeled and cut into strips or coarsley grated
- 4 dates , stoned and quartered lengthways
- 150g bag baby leaf green salad with chard
- handful mint leaves, roughly chopped
FOR THE DRESSING
- 3 tbsp low-fat crème fraîche
- 2 tsp horseradish sauce
- squeeze lemon juice
Per Serving
474 kcalories, protein 35g, carbohydrate 60g, fat 11 g, saturated fat 5g, fibre 10g, sugar 46g, salt 0.42 g
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06 November 2010
Geneveeve rated and commented on this recipe
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