Pan-fried steak & parsnip salad

Pan-fried steak & parsnip salad

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(1 ratings)

Prep: 15 mins Cook: 5 mins


Serves 2
A moreish winter salad that makes the most of seasonal veg - it's low in fat too, if you're watching your weight

Nutrition and extra info

Nutrition: per serving

  • kcal474
  • fat11g
  • saturates5g
  • carbs60g
  • sugars46g
  • fibre10g
  • protein35g
  • salt0.42g
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  • sirloin steak (weighing about 250g/9oz), trimmed of fat
    Sirloin steak

    Sirloin steak

    Sur-loyn stayk

    This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…

  • 2 parsnips, peeled and cut into strips or coarsley grated



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 4 dates, stoned and quartered lengthways



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 150g bag baby leaf green salad with chard
  • handful mint leaves, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

For the dressing

  • 3 tbsp low-fat crème fraîche
  • 2 tsp horseradish sauce
  • squeeze lemon juice


  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.

  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.

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Comments (1)

geneveeve's picture

Wow, this was a very quick, easy recipe for the Saturday evening. Not only that but it was different, chic and delicious. Would eat this again. Needless to say there were no left-overs.

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