Pan-fried steak & parsnip salad
- Preparation and cooking time
- 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
For the dressing
- 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.
Medjool dates are in season at Christmas and give a rich syrupy flavour to the salad, which works especially well with the beef.