Seared Steak Salad

Enjoy a mouth-wateringly good steak in this vibrant, crunchy salad.

  • Preparation Time45 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyMedium

For the steak

500g sirloin or rump steak
3 teaspoons ground cumin
Ground white pepper
Olive oil

For the aubergines

4 medium sized aubergines
15ml olive oil
4 garlic cloves, crushed
1 teaspoon cumin
1 teaspoon paprika
Dried chilli flakes, to taste
1 tablespoon parsley, chopped
1 tablespoon fresh coriander, chopped

For the salad

200g shredded cabbage
3 spring onions with tops, chopped
2 garlic cloves, crushed
1 handful black olives
2 tomatoes cut into blocks
1 handful coriander, roughly chopped
Juice and zest of 1 lemon
Argan oil, for drizzling

For the steak, place a teaspoon of olive oil in a non-stick frying pan, swirl to coat and heat over a medium to high heat. Oil the steak and season with salt, pepper and cumin. Fry the steak the way you like it. Rest the meat for 10 minutes before slicing.

For the aubergines, cut them into chunky blocks, salt and sweat them for 20 minutes, rinse and pat dry.

Heat the olive oil in a non-stick frying pan and add the aubergine and gently fry until almost tender, then add the garlic and spices and cook stirring for a few minutes.

Stir in the herbs and drizzle with a little Argan oil, remove from the heat. For the salad, mix all the ingredients together and keep chilled till you need it. Arrange the salad mixture on top of a platter and scatter over the aubergine. Add a few slices of steak and toss gently. Arrange the remaining sliced steak onto the salad and squeeze over some fresh lemon juice and a really good drizzle of Argan oil.

Seared Steak Salad

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