- Serving: 2
Nutrition facts (per portion)
- Calories: 474
- Fat Content: 11g
- Saturated Fat Content: 5g
- Carbohydrate Content: 60g
- Sugar Content: 46g
- Fiber Content: 10g
- Protein Content: 35g
- Sodium Content: 0.42g
Pan-fried steak & parsnip salad
Ingredients
- sirloin-steak - sirloin steak (weighing about 250g/9oz), trimmed of fat
- parsnip - 2 parsnips, peeled and cut into strips or coarsley grated
- date - 4 dates, stoned and quartered lengthways
- baby-leaf-green - 150g bag baby leaf green salad with chard
- mint - handful mint leaves, roughly chopped
- creme-fraiche - 3 tbsp low-fat creme fraiche
- horseradish - 2 tsp horseradish sauce
- lemon-juice - squeeze lemon juice
Instructions
- Heat a griddle pan until very hot, season the steak, then fry for 1 1/2 -2 1/2 mins each side for rare to medium. Remove from the pan and rest for 5 mins, before thinly slicing.
- Make the dressing by whisking the creme fraiche, horseradish sauce and lemon juice together in a large bowl. Tip in the parsnip and dates, then toss together with some seasoning. Divide the leaf salad between 2 plates with the parsnip salad on top. Lay the sliced beef over the salad and finish with a scattering of mint leaves.
Quick winter recipe for 2 people, takes only 5 mins; recipe has sirloin steak, parsnip, date, baby leaf green, mint, crème fraîche, horseradish and lemon juice.
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