I like salad a lot, but it needs to have substance. Nothing gets my culinary goat more than being served a few flaccid lettuce leaves coated in a pissy mayonnaise dressing.
This salad however, has a steak in it, which is essentially enough said. Crisp carrots and spring onions give it plenty of bite, while deep green leaves, beetroot and rich soy dressing give it plenty of flavour.
Ingredients (serves 2)
2 fillet steaks
1 bag of mixed green salad (including the likes of spinach, rocket etc. Often labelled ‘bistro salad’)
1 carrot, grated
2 spring onions, finely sliced
1 raw beetroot, grated
3 tablespoons of dark soy sauce
1 tablespoon of sesame oil
1 tablespoon of honey
2 tablespoons of sesame seeds
2 tablespoons of olive oil
Directions
In a small bowl or cup, whisk together the soy sauce, honey and sesame oil.
Place salad leaces, spring onion, carrot and beetroot in a large salad bowl. Drizzle over soy sauce and sesame oil dressing and toss together to coat leaves.
Heat a griddle pan, or a thick bottomed frying pan until smoking. Lay sesame seeds out on a plate. Brush the steaks with olive oil, and dip both sides of steak in sesame seeds so that they stick.
Place steaks in the pan, and cook on each side so that steak is cooked to your. Cook for 3mins on each side for a rare steak, 5mins for medium and 8mins each side for well done.
Pile salad on two plates. Thinly slice steaks and lay on top of salad. Serve with a large glass of red wine.