Beef & beetroot salad platter
- Preparation and cooking time
- Total time
- Ready in 20 mins
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 seasonal green lettucesuch as Batavia, Webb's or Cos
- 400g small cooked beetrootfresh or vacuum-packed, cut into wedges
- bunch radisheshalved if large
- 2 x 300g/10oz thick sirloin steak
- 5 tbsp good olive oilplus a lilttle extra
- 1 red onioncut into wedges
- 1 tbsp capers
- 2 tbsp balsamic vinegar
- 2-3 tbsp soured cream
Nutrition: per serving
- kcal415
- fat25g
- saturates8g
- carbs14g
- sugars0g
- fibre3g
- protein34g
- salt0.74glow
Method
step 1
Tear the lettuce into pieces, pile on a platter and scatter over the beetroot and radishes.
step 2
Brush the steaks with oil, then season. Toss the onion in oil. Heat a griddle pan, then cook steaks for 2-3 mins each side, remove and cover with foil to rest. Cook the onions until softened.3 Thinly slice the steaks and arrange over the leaves with the onion and capers. Dress with vinegar and remaining oil, season, then drizzle over soured the cream. Serve with bread.
