Name: Pan-fried steak & parsnip salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: British
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; 3 tbsp low-fat crème fraîche; 2 tsp horseradish sauce; squeeze lemon juice

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Pan-fried steak & parsnip salad

Pan-fried steak & parsnip salad

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 5 out of 5.2 ratingsRate

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A moreish winter salad that makes the most of seasonal veg - it's low in fat too, if you're watching your weight

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal474
fat11g
saturates5g
carbs60g
sugars46g
fibre10g
protein35g
salt0.42g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

DATES

Medjool dates are in season at Christmas and give a rich syrupy flavour to the salad, which works especially well with the beef.

Recipe from Good Food magazine, December 2006

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A star rating of 5 out of 5.2 ratings

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