A good steak salad is hard to beat. Made in a matter of minutes, it is perfect for a quick dinner when you haven’t given it too much thought. All you need to do is toss your steak through green vegetables and sprinkle it with a tasty dressing. Serve with crusty bread for a quick option, or a baked potato.
Salad
1 head | Broccoli, cut into florets |
600 g | Scotch fillet steaks (Main) |
1 Tbsp | Olive oil |
2 cups | Finely shredded cabbage |
100 g | Spinach leaves |
1 cup | Cherry tomatoes, halved |
Dressing
¼ cup | Olive oil |
1 Tbsp | Sesame oil |
2 Tbsp | Balsamic vinegar |
1 Tbsp | Runny honey |
1 clove | Garlic, crushed |
¼ cup | Chopped coriander |
Directions
- To make the dressing combine all ingredients in a bowl.
- Bring a pot of salted water to the boil. Cook broccoli for 3 minutes until just cooked, but still vibrant green. Drain well.
- Rub steak with the oil and season well.
- Heat a frying pan to a high heat. Sear steak for 2 or 3 minutes each side depending on the thickness. Set aside to rest for a few minutes.
- In the same frying pan toss cabbage, broccoli, spinach and tomatoes briefly to warm.
- Slice steak, add to salad, pour over dressing and toss through.