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Sirloin steak & roasted tomato salad
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This steak salad is given an Asian twist, with a dash of nutty toasted sesame oil, rich soy, fiery wasabi paste and a ready-made dressing to bring it all together.
160g cherry tomatoes
1 tsp toasted sesame oil
1 tsp soy sauce
200g green beans, trimmed
2 x 150g sirloin steaks, trimmed of excess fat
1 tsp sunflower or olive oil
½ x 130g pack Waitrose & Partners Watercress, Rocket & Spinach Salad
2 tbsp Waitrose & Partners Soy, Ginger & Chilli Dressing *
1 tsp wasabi paste
(*Available in selected stores)
1. Preheat the oven to 220˚C, gas mark 7. Toss the tomatoes with the sesame oil and soy in a small roasting tin. Roast for 15 minutes, shaking the tin gently halfway. Meanwhile, simmer the beans in a pan of boiling water for 5 minutes, then drain and rinse under cold water to cool; pat dry.
2. Heat a frying pan over a high heat. Brush the steaks with the sunflower (or olive) oil, season and fry for 1½ minutes on each side, ensuring the cut surfaces are thoroughly cooked, then set aside to rest for 1 minute.
3. Divide the salad between plates and top with the tomatoes, sliced steak and beans. Mix the dressing with the wasabi paste, any steak resting juices and any cooking juices from the tomatoes; spoon over the top and serve.
This salad is also delicious with some added slices of avocado.
This recipe appeared within the September 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in August 2019.