Sirloin steak with watercress and ruby grapefruit salad

Cooking Salads Sirloin steak with watercress and ruby grapefruit salad

“Grass-fed beef is better for you, with more omega-3 fats. Plus, my watercress and grapefruit salad is full of fibre, folate and vitamins.” - Louise Keats

Lables: Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Place broad beans in a microwave-safe bowl. Cover and microwave on high for 3 minutes or until just tender. Refresh under cold running water. Peel.
  2. Divide broad beans, watercress, radish, grapefruit segments and walnuts between 2 serving plates.
  3. Heat the oil in a large frying pan over medium-high heat. Season the steaks. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5-10 minutes to rest.
  4. For ginger sesame dressing, whisk together all the ingredients until well combined.
  5. Drizzle the dressing over the salad. Serve with the steak.

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200g frozen broad beans
1⁄2 bunch watercress, stems removed
4 radishes, halved
1 ruby red grapefruit, cut into segments, juice reserved
30g walnuts
1⁄4 tsp olive oil or rice bran oil
2 x 150g grass-fed sirloin steaks
1 tbsp reserved grapefruit juice
1 tbsp olive oil
1⁄2 tsp finely grated fresh ginger
1⁄4 tsp sesame oil
Honey, to taste

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
2 people
Method
Baking
Category
Salads
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