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.
- SERVES: 2
- COOK TIME: 10 mins
- DIFFICULTY: easy
- IDEAL FOR: summer BBQ’s, easy meal
Easy seared steak salad
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.
- 1 tablespoon pine nuts
- 250 g flat iron steak (or bavette steak)
- 2 heaped tsp. Salsa verde
- 40 g rocket or watercress
- 15 g Parmesan cheese
- 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.