Seared steak with broccoli and spinach

Babiche Martens

A good steak salad is hard to beat. Made in a matter of minutes, it is perfect for a quick dinner when you haven’t given it too much thought. All you need to do is toss your steak through green vegetables and sprinkle it with a tasty dressing. Serve with crusty bread for a quick option, or a baked potato.

Salad

1 head	Broccoli, cut into florets
600 g	Scotch fillet steaks (Main)
1 Tbsp	Olive oil
2 cups	Finely shredded cabbage
100 g	Spinach leaves
1 cup	Cherry tomatoes, halved

Dressing

¼ cup	Olive oil
1 Tbsp	Sesame oil
2 Tbsp	Balsamic vinegar
1 Tbsp	Runny honey
1 clove	Garlic, crushed
¼ cup	Chopped coriander

Directions

1. To make the dressing combine all ingredients in a bowl.
2. Bring a pot of salted water to the boil. Cook broccoli for 3 minutes until just cooked, but still vibrant green. Drain well.
3. Rub steak with the oil and season well.
4. Heat a frying pan to a high heat. Sear steak for 2 or 3 minutes each side depending on the thickness. Set aside to rest for a few minutes.
5. In the same frying pan toss cabbage, broccoli, spinach and tomatoes briefly to warm.
6. Slice steak, add to salad, pour over dressing and toss through.

More Winter recipes from Angela

• Fennel roast chicken with smoked paprika couscous
• Warm poached winter fruit