Pan-Fried Steak and Parsnip Salad
"If you take nothing else from this recipe, note this: you can eat parsnips raw, grated, in salads. That knowledge has revolutionised salad eating for me. This is the recipe that taught me. From Good Food magazine. You could substitute plain yogurt for the creme fraiche."
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 250 g sirloin steaks, fat trimmed
- 2 parsnips, peeled and coarsely grated
- 4 dates, stoned and quartered lengthways
- 150 g ready mixed salad greens
- 2 tablespoons mint leaves
- 3 tablespoons low-fat creme fraiche
- 2 teaspoons horseradish sauce
- 1 -2 teaspoon lemon juice
directions
- Heat griddle pan until very hot, season the steak and fry 1 1/2-2 1/2 minutes on each side (will give you rare steak, fry for longer if you like your steak more well done). Remove from pan and leave to rest 5 minutes, then slice thinly.
- For dressing, whisk together creme fraiche, horseradish sauce and lemon juice in a large bowl. Add parsnip and dates and toss. Season to taste.
- Divide salad leaves between two plates and lay parsnip-date mixture on top. Garnish with mint leaves.
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RECIPE SUBMITTED BY
Ppaperdoll
London
I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes!
Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...