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Winter steak salad with tahini dressing
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2 tsp olive oil
2 cloves garlic, crushed
200g sourdough, crusts removed and torn into bitesized pieces
200g pack cavolo nero,
leaves stripped from stalks
½ unwaxed lemon, zest and juice
½ x 25g pack flat leaf parsley
10 mint leaves
1 tbsp Cooks’ Ingredients Tahini
2 x 125g sirloin steaks, trimmed of excess fat
5 salad onions, cut into 4-5cm pieces
1. Preheat the oven to 190ºC, gas mark 5 and line a large baking tray with baking parchment. Mix 1 tsp oil with 1½ crushed garlic cloves and toss with the sourdough. Season and spread over half of the tray. Tear the cavolo nero leaves into bitesized pieces, rinse in cold water and shake dry. Toss with the remaining 1 tsp oil and the lemon zest, then season and spread over the other half of the tray. Roast everything for
10 minutes, stirring halfway.
2. Meanwhile, put the herbs in a small blender with the tahini, remaining garlic, a little lemon juice and 2-3 tbsp water. Whizz to make a dressing, then season and add more lemon juice, if needed. Set aside.
3. Heat a frying or griddle pan over a high heat. Season the steaks. Cook for 1-2 minutes on each side for medium, then set aside on a board to rest. Fry the salad onions for 2 minutes, stirring regularly. Arrange the croutons, cavolo nero and salad onions on a platter. Slice the steak and lay it on top, spooning over the dressing before serving.
Cook’s tip For a meat-free option, swap the steaks for Portobello mushrooms.
Typical values per serving:
high in protein/1 of your 5 a day
This recipe was first published in December 2021.
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