Iron-Rich Steak Salad
From The Happy Kitchen by Rachel Kelly and Alice Mackintosh
Short Books £14.99 paperback
Alice used to find it quite hard to cook steak, but this method (inspired by Nigella Lawson) keeps it deliciously tender. The marriage between the iron-rich steaks, the colourful salad, the zingy horseradish, and the creamy feta cheese are perfect. I use artichokes and sundried tomatoes from my local supermarket’s deli counter, which saves a lot of time. Be sure not to buy artichokes soaked in vinegar, though, as the flavour will overpower the salad. If possible, use grass-fed steak, which contains more nutrients than intensively farmed beef.
Serves 2
For the dressing:
1 tablespoon Worcestershire sauce
1 tablespoon crème fraîche
1 teaspoon horseradish sauce
1 teaspoon cider vinegar
1 teaspoon honey
1 teaspoon olive oil
2 x 250g rump steaks – ideally around 3cm thick.
For the marinade:
Handful parsley, chopped
2 garlic cloves, crushed
6 tablespoons of extra-virgin olive oil
Juice and zest of ½ lemon
4 drops Tabasco sauce (optional)
For the salad:
-80g flat-leaf parsley, chopped
-6 sundried tomatoes, roughly chopped
-4 artichoke hearts, quartered
-100g rocket, washed and drained
-8 red radishes, thinly sliced
-70g feta cheese, crumbled
-4 tablespoons pomegranate seeds (optional)
-2 tablespoons toasted pine nuts (optional)
1. First make the dressing by combining all the ingredients and shaking them together in a jar.
2. Trim the harder fat off the steaks, brush with oil and season both sides with salt.
3. Heat a griddle or heavy-based pan, and add the meat once hot. Cook for 4 minutes on each side. If you prefer your steak well done, then leave for another 1−2 minutes on each side.
4. Meanwhile, make the marinade. Whisk together all the ingredients in a dish big enough to accommodate the cooked steaks.
5. Place the steaks in the marinade for 8 minutes, turning them halfway through. Then remove them to a board and slice them thinly on the diagonal.
6. While the meat rests, combine the salad ingredients in a large bowl. Pour over three-quarters of the dressing and toss everything together.
7. To serve, place the sliced steak on a bed of the salad and pour over the rest of the dressing. Scatter with toasted pine nuts, if so desired.
Copyright Rachel Kelly 2016
