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Steak, beetroot and asparagus salad

Name: Steak, beetroot and asparagus salad
Total time: 20 min
Ingredients: rump steak 250g, fat completely trimmed; asparagus 6 spears, trimmed; wild rocket 50g; cooked beetroot 4 small, cut into wedges; horseradish cream 1 tbsp; half-fat crème fraîche 2 tbsp; lemon 1, juiced and zested

20 minutes
serves 2
Easy

Steak always feels like a treat to us. This steak salad with asparagus and earthy beetroot is perfect for a lighter dinner during the summer months. It's less than 300 calories per portion and ready in under 30 minutes!

Published: December 19, 2014 at 2:30 pm

Ingredients

rump steak 250g, fat completely trimmed
asparagus 6 spears, trimmed
wild rocket 50g
cooked beetroot 4 small, cut into wedges

DRESSING

horseradish cream 1 tbsp
half-fat crème fraîche 2 tbsp
lemon 1, juiced and zested

Method

Step 1

Heat a non-stick frying pan and season the meat well. Brown for 3-4 minutes each side (longer if it’s very thick), and allow to rest for 10 minutes. Thinly slice and set aside.
Step 2

Blanch or grill the asparagus spears.
Step 3

To make the dressing, whisk the horseradish, crème fraîche and lemon juice together with seasoning.
Step 4

Assemble the plates with the beef slices, asparagus, rocket and beetroot and spoon the dressing over each. Sprinkle the lemon zest over everything.