Name: Steak and beetroot salad recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves: 2–3
Ingredients: 1 tbsp mixed seeds (pumpkin, sunflower, sesame and linseed); Pinch of chilli powder or dried chilli flakes, optional; 1 tbsp rapeseed or olive oil; 250g (8oz) sirloin steak; Salt and freshly ground black pepper; 4-6 baby beetroot; 1 ripe avocado; Large handful of flat-leaf parsley leaves; Vinaigrette dressing; French bread, to serve

Nutrition Per Portion

RDA

Calories

293 Kcal

15%

Fat

19 g

27%

Saturated Fat

4.5 g

23%

By GoodtoKnow

published 16 June 2011

Serve your family a quick and easy dinner with this tasty beetroot salad with sizzling steak. At just 293 calories, it's a great healthy option too, packed with protein, veg and nutritious seeds

Ingredients

1 tbsp mixed seeds (pumpkin, sunflower, sesame and linseed)
Pinch of chilli powder or dried chilli flakes, optional
1 tbsp rapeseed or olive oil
250g (8oz) sirloin steak
Salt and freshly ground black pepper
4-6 baby beetroot
1 ripe avocado
Large handful of flat-leaf parsley leaves
Vinaigrette dressing
French bread, to serve

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Method

Heat a frying pan, add the seeds, with some chilli, if you like, and cook for about 1 min, until they start to toast and pop. Tip them into a bowl or on to kitchen paper.
Heat the pan again (or a griddle) over a high heat. Rub 1 tsp oil over the steak, season well and sear for 2-4 mins on each side, or to your liking (but we think this tastes better if the steak is medium-rare). Take off and leave on a chopping board, loosely covered, to rest for 5-10 mins.
Cut the beetroot into quarters and mix with the rest of the oil in a salad bowl. Halve, stone, peel and slice the avocado and add to the beetroot, along with the parsley leaves.
Thinly slice the steak and serve separately with the salad or tuck pieces of steak into the salad. Drizzle with vinaigrette and serve with French bread.

Top Tip for making Steak and beetroot salad

Leaving the steak to rest after cooking makes it nice and juicy

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