Steak, Beetroot, Potato & Cress Salad with Pecorino
Beetroot takes this steak salad to a new level. Colourful and full of flavour, this beetroot dressing is the perfect addition to your summer, but can easily be eaten all year long. These simple ingredients come together to make a salad which will look impressive, but takes minimal effort. This serves 2 generously as a main, or four as a starter.
Ingredients
For the salad
- 300 grams thin sirloin steak, seasoned with salt and pepper
- 120 grams cress
- 150 grams new potatoes, thinly sliced
- 70 grams cooked beetroot, cut into thin batons
For the beetroot dressing
- 70 grams cooked beetroot
- 60 ml extra virgin olive oil
- 2 tsp balsamic vinegar
- 1 tsp Dijon mustard
- 2 tbsp honey
- 1/4 tsp salt
- Black pepper for serving
- Shaved pecorino for serving
Instructions
- Boil your potatoes in salted water for about 8 minutes until tender. Ensure that you don’t overcook the potatoes or they’ll fall apart. Drain and set aside to dry while you prepare your dressing and steak.
- Mix all ingredients for the dressing in a blender and set aside.
- Grill or pan fry your steak. For the grill I suggest 230c for 2-3 minutes per side, or a high heat if you pan fry for the same amount of time. Set the steak aside to rest before slicing each steak into strips.
- Lay the cress in a bowl, followed by the steak in the centre, and surround with sliced potatoes and beetroot batons. Top the salad with the dressing, shaved pecorino, and fresh pepper.