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Pan-fried steak & parsnip salad
Serves 2
Easy
Prep:
Cook:
A moreish winter salad that makes the most of seasonal veg - it's low in fat too, if you're watching your weight
Skip to ingredients
- sirloin steak(weighing about 250g/9oz) , trimmed of fat
- 2 parsnipspeeled and cut into strips or coarsley grated
- 4 datesstoned and quartered lengthways
- 150g bag baby leaf greensalad with chard
- handful mintleaves, roughly chopped
For the dressing
- 3 tbsp low-fat crème fraîche
- 2 tsp horseradishsauce
- squeeze lemon juice
Nutrition: per serving
- kcal474
- fat11g
- saturates5g
- carbs60g
- sugars46g
- fibre10g
- protein35g
- salt0.42glow
Method
step 1
Heat a griddle pan until very hot, season the steak, then fry for 1½-2½ mins each side for rare to medium. Remove from the pan and rest for 5 mins, before thinly slicing.
step 2
Make the dressing by whisking the crème fraîche, horseradish sauce and lemon juice together in a large bowl. Tip in the parsnip and dates, then toss together with some seasoning. Divide the leaf salad between 2 plates with the parsnip salad on top. Lay the sliced beef over the salad and finish with a scattering of mint leaves.
