Steak Salad

Quick Answers

Steak Salad: Step by Step

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1. Take the steak out of the fridge 20 minutes before cooking. Pat it dry and season both sides with the salt and pepper.

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2. Heat a heavy frying pan over high heat until very hot. Add the teaspoon of oil and sear the steak for 3 to 4 minutes on each side for medium-rare. Rest on a board under foil for 5 minutes.

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3. Whisk the 1 tablespoon of olive oil, vinegar and mustard in a large bowl. Add the greens, tomatoes, cucumber and onion and toss lightly.

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4. Slice the steak thinly against the grain, arrange it over the salad and scatter with the blue cheese.

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A Few Pointers

• Choose a steak of even thickness so that it cooks at the same rate end to end.
• If the steak is thicker than 3 cm, finish it in a 200°C oven for 3 to 4 minutes after searing.
• Add any juices from the resting board to the dressing for extra flavour.

What to Serve With It

A slice of wholegrain bread · Grilled asparagus · Sparkling water with lime

Leftovers and Storage

Best eaten straight away. Leftover sliced steak keeps in the fridge for 2 days; add it to fresh greens.

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.