A hearty salad is ready in just 20 minutes with 10 minutes prep time and 10 minutes cooking tender chunks of fillet steak.
The soft asparagus, sweet cherry tomatoes, and peppery rocket make a delicious, flavour-packed combination.
Ingredients
- 2 bundles asparagus, cut into 2.5cm (1in) lengths
- 4 x 200g (7oz) fillet steaks
- 12 cherry tomatoes, halved
- 2 handfuls rocket leaves
- Half a cucumber, peeled, seeded and cut into 2.5cm (1in) batons
- 2tbsp olive oil
For the horseradish dressing:
- 4tbsp creamed horseradish
- 2tbsp olive oil
- 1tbsp white wine vinegar
- ½tsp caster sugar
WEIGHT CONVERTER
Method
- Heat a griddle pan or heavy frying pan with 1 tablespoon of olive oil and fry the asparagus for 3-4 mins, making sure that it doesn't brown too much.
- Remove from the pan and save for later.
- Add the remaining tablespoon of olive oil and fry the steaks for 2-3 mins on each side depending on how rare you like them. Remove from the pan and allow to rest for 2 mins.
- Meanwhile, mix all the horseradish dressing ingredients together then assemble the asparagus, cherry tomatoes, rocket and cucumber in piles on four serving plates.
- Slice the steak into five pieces and place on top of the salad, and finally spoon over the horseradish dressing and season to taste.
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