Steak & Beetroot Salad

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.