Steak & Beetroot Salad

Here is a great recipe for a juicy steak and beetroot salad. This healthy dinner can be ready in just 15 minutes with minimal effort.
preparation: 15 minutes
making: 8 minutes
total: 23 minutes
servings: 2 servings
nutrition: 668 calories per serving
cuisine: British
Ingredients
- 2 beef medallion fillet steaks (approx.100g each)
- cooking spray
- salt, for taste
- black pepper, for taste
Salad
- 2 beetroots, precooked
- ½ of cucumber
- a handful of fresh parsley
- a handful of fresh dill
- 1 British Mini Cosberg Lettuce
- 1 red onion
- 6 radishes
Dressing
- 100ml olive oil
- 1 tbsp of mustard
- 1 tbsp of mayonnaise
- 1 tsp of apple vinegar
- salt, for taste
- black pepper, for taste
- 1 garlic clove
Method
Salad
Peel the red onion and slice it.
Chop fresh parsley and dill.
Slice the cucumber, radish and beetroot.
Separate the lettuce leaves and halve them using your hands.
Combine all ingredients in a mixing bowl, gently stirring.
Dressing
Prepare the dressing by mixing olive oil with apple vinegar, mustard, mayonnaise, seasoning with salt and black pepper, and at last, garlic clove.
Blend everything using an electric blender for a smooth sauce and place it into a sauce dish.
Steak
Lightly spray the steak on both sides with cooking spray and season with salt and pepper.
Preheat a frying pan over high heat.
Add the steaks to the pan. Cook for about 2 minutes on each side for well done (4 minutes per steak).
Remove the steak from the pan and leave it to rest for a while.
Slice the steak into thin pieces.
Put a salad on a plate and arrange the steak on top of it.
Drizzle with dressing and serve immediately.
Tips
The steak needs to be at room temperature before cooking. Perfect for this recipe is around 0.5cm thick. Thicker steak may require a longer cooking time.
Steak doneness depends on your preferences. I like well-done.