Herby pork with apple & chicory salad
A healthy crisp salad served with a low-fat cut of herb-crusted pork - a quick supper that's good for you
Grilled steak salad with horseradish dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 250g/9oz bavette or skirt steak
- 1 tsp celeryseeds, crushed
- 1 tbsp Worcestershire sauce
- little olive oilfor brushing
- 6 celerysticks, thinly sliced, leaves reserved
- 200g mixed tomatosliced or halved (beefsteak, plum and red and yellow cherry are all good)
For the dressing
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 1 tsp horseradishsauce
- 1 tsp red wine vinegar
- 1 tsp tomato purée
Nutrition: per serving
- kcal305low
- fat18g
- saturates6g
- carbs6g
- sugars6g
- fibre3g
- protein30g
- salt0.8glow
Method
step 1
Rub the steak on both sides with the crushed celery seeds, some seasoning and the Worcestershire sauce. Brush with olive oil and leave to marinate while you prepare the salad.
step 2
Mix the dressing ingredients in a small bowl. Divide the celery and tomatoes between 2 plates. Heat a griddle pan over a high heat, then cook the meat for 2-3 mins on each side (depending on how thick your steaks are). Remove from the heat and leave to rest, covered with foil, for 5 mins.
step 3
Slice the steaks and place on top of the salads, pour the dressing over and scatter over the celery leaves.
