Pan-fried steak & parsnip salad

Pan-fried steak & parsnip salad

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Cooking time

Prep: 15 mins Cook: 5 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
474
protein
35g
carbs
60g
fat
11g
saturates
5g
fibre
10g
sugar
46g
salt
0.42g

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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Method

  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.

Recipe from Good Food magazine, December 2006

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Comments

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geneveeve's picture
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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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