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Pan-fried steak & parsnip salad

Pan-fried steak & parsnip salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
HighlightNutrientUnit
kcal474
fat11g
saturates5g
carbs60g
sugars46g
fibre10g
protein35g
low insalt0.42g
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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

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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