Easy seared steak salad

A quick, tasty, summer salad for those hot days

Try this easy seared steak salad at your next BBQ or when it’s too hot to fuss in the kitchen.

This recipe was inspired by Jamie Oliver’s Italian steak salad.

But I have used my favourite dressing, salsa verde – check it out here.

And I’m afraid I find rocket one of the most annoying salad leaves to eat.

I love their peppery flavour.

However, they are tricky to eat and I sometimes find myself choking on these little devils.

So, I have gone for a watercress.

As it also, has a lovely peppery flavour and is perfect with steak.

But I found it more watery and therefore not a danger to my existence!

It’s also known as Butler’s Steak, Feather blade or Oyster Blade Steak.
It’s not an expensive cut which is a great bonus.
Believe it or not, it’s the second tenderest cut of beef. Second only to fillet. It’s great, all the tenderness of fillet and all the flavour of rump.
It comes from the shoulder blade, has a very short grain, fine marbling, is extremely tender and juicy and packs a sweet flavour.
Flash fry it rare or medium-rare to bring out the natural sweetness in a very hot pan. Then let it rest after cooking so the juices can re-absorb and you’ll get a lovely tender juicy steak.
Also, it’s great braising steak or slow cooking.

Also, check out how to cook steak, here.

Put a large non-stick frying pan on high heat, toasting the pine nuts as it heats up, tossing regularly and removing when golden.
Sear the steak in the hot pan for 1 minute on each side, until golden but still blushing in the middle. Remove to a board.
Add the watercress (or any desired salad leaves) then thinly slice the steak at an angle and lay over the salad.
Scatter over the pine nuts and spoon salsa verde over the steak.
Mix the steak resting juices with 1 tablespoon of extra virgin olive oil and drizzle over.
Shave over the Parmesan, tossing before serving.