For 4 servings
Prep and cook time: 30 min
Cannot be frozenIngredients:
For the dressing:
1 large red chilli, seeded and finely chopped
1 large lemon, juiced
1/2 tsp Dijon mustard
1/4 tsp granlulated stevia
120 ml | 4 fl oz | 1/2 cup sesame oil
For the salad:
500 g | 18 oz sirloin steak, trimmed of excess fat
2 tbsp sesame oil
250 g | 9 oz | 8 cups mixed salad leaves, e. g. baby spinach, lettuce, rocket, etc.
1/2 small red cabbage, shredded
1 red pepper, cored, seeded, and sliced
3 tbsp almonds, or blanched hazelnuts, chopped
1 large handful mint leaves, to garnish
freshly ground black pepperMethod:
1 For the dressing: Whisk together the chilli, lemon juice, mustard, stevia, and some salt and pepper in a small mixing bowl.
2 Whisk in the sesame oil in a slow, steady stream until incorporated. Set aside until needed.
3 For the salad: Rub the steak with the sesame oil. Season with salt and pepper.
4 Heat a non-stick frying or saute pan over a moderate heat until very hot. Carefully lay the steak into the pan, away from you, and leave to sear for 4-5 minutes until golden-brown underneath.
5 Flip and cook the other side for a further 4-5 minutes for medium-well meat. Remove from the pan to a plate, covering loosely with aluminium foil.
6 Arrange the mixed salad leaves, cabbage, pepper, and almonds on serving plates.
7 Cut the steak into slices and drape over the salads. Spoon over the dressing and garnish with mint leaves before serving.