Steak, beetroot and asparagus salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 250g rump steakfat completely trimmed
- 6 spears asparagustrimmed
- 50g wild rocket
- 4 small cooked beetrootcut into wedges
DRESSING
- 1 tbsp horseradish cream
- 2 tbsp half-fat crème fraîche
- 1 lemonjuiced and zested
Nutrition: per serving
- kcal250
- fat8.6glow
- carbs11g
- fibre3.2g
- protein32.8g
- salt0.58g
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.
