Seared beef, spelt & butternut salad

Seared beef, spelt & butternut salad

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(2 ratings)

Prep: 35 mins Cook: 15 mins

More effort

Serves 8
Roast butternut squash and parsnips and top with sliced sirloin steaks for a delicious dish that's special enough for entertaining

Nutrition and extra info

Nutrition: per serving

  • kcal497
  • fat30g
  • saturates7g
  • carbs30g
  • sugars15g
  • fibre9g
  • protein23g
  • salt0.7g
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Ingredients

  • 1 butternut squash, peeled, deseeded and cut into chunks
  • 2 fat parsnips, peeled and cut into chunks
    Parsnip

    Parsnip

    par-snip

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

  • 2 red onions, cut into wedges
  • 4 tbsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 fat garlic cloves, unpeeled
  • 2 sirloin steaks (about 450g)
    Sirloin steak

    Sirloin steak

    Sur-loyn stayk

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

  • 100g hazelnuts
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 10 sage leaves
  • 2 x 250g pouches ready-cooked spelt or 200g cooked and left to cool
    Spelt

    Spelt

    spell-t

    Spelt is an ancient member of the wheat family and an evolutionary hybrid of emmer wheat…

  • 70g bag rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

For the dressing

  • 4 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tbsp Dijon mustard
  • 1 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 4 tbsp extra virgin olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the squash, parsnips and onions in a large roasting tin, drizzle over 1 tbsp oil and season well, then mix everything together. Add the garlic to the tin, coating in the oil too, and bake for 40 mins or until the vegetables have softened and are browning at the edges. While the vegetables cook, remove the steaks from the fridge and set aside at room temperature.

  2. Add the hazelnuts to a frying pan and heat until toasty brown. Tip onto a plate and wipe out the pan with kitchen paper. Heat the remaining 3 tbsp oil in the frying pan, then add the sage leaves and fry for 1-2 mins until crispy. Set the sage aside with the hazelnuts, leaving the oil in the pan. Season the steaks and cook for 2-3 mins each side for a rare steak (depending on the thickness) or to your liking. Transfer to another plate, then cover loosely with foil and leave to rest for a few mins.

  3. When the vegetables are cooked, remove them from the oven and fish out the garlic cloves. Using the back of a spoon or your hands, squeeze out the soft garlic pulp into a bowl, discarding the skins. Mash the garlic with a fork, then add the dressing ingredients to the bowl, season, and whisk to combine.

  4. Put the spelt in the roasting tray with the vegetables and add most of the hazelnuts. Crumble in the sage leaves and add half the rocket. Drizzle over half the dressing and toss everything together. Tip any juices from the steak over the veg and spelt and thinly slice the steak. Transfer the salad to a big serving platter and top with the sliced steak. Add the remaining hazelnuts and rocket and season with black pepper. Serve the extra dressing on the side.

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Comments (1)

rhapsodyinc's picture
5

Made this for dinner and it was lovely, it was also easy. Generous portions (but we doubled the amount of steak). We put the tray back in the oven once everything apart from the rocket had been added, just to keep everything warm.

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