Pan-fried Steak & Parsnip Salad
This recipe offers a delightful balance of flavors and textures, with succulent sirloin steak served atop a bed of vibrant greens and a sweet parsnip and date salad. Delightfully fresh mint leaves add a pop of herbaceous essence, while a creamy and tangy dressing ties everything together beautifully. Perfect for a quick and satisfying meal that is as delicious as it is nutritious.
— Constant Cookbook
Ingredients
- sirloin steak (weighing about 250g/9oz) , trimmed of fat
- 2 parsnips , peeled and cut into strips or coarsley grated
- 4 dates , stoned and quartered lengthways
- 150g bag baby leaf green salad with chard
- handful mint leaves, roughly chopped
- 3 tbsp low-fat crème fraîche
- 2 tsp horseradish sauce
- squeeze lemon juice
Instructions
- Heat a griddle pan until very hot, season the steak, then fry for 1½-2½ 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 crème fraîche, 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.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 474 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 60 grams carbohydrates
- Sugar Content: 46 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 0.42 milligram of sodium
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