View source for Fabulous In Five: Steak With Beetroot And Orange Salad

<br>This is a great salad to have up your sleeve at this time of year.<br><br>It makes for a light but sustaining supper with a steak - but you could also serve it with cheese, chicken or some prawns.<br>SERVES 4<br>250g cooked and peeled beetroot (unvinegared), sliced then cut into matchsticks<br>50g walnuts<br>2 clementines<br>2 x 250g lean rump or sirloin steaks<br>50g coarsely chopped watercress<br>FROM THE STORECUPBOARD<br>cider vinegar, sea salt and black pepper, extra virgin olive oil<br>Whisk a tablespoon of cider vinegar with a little salt in a small bowl, then add 3 tablespoons of oil.Spread the beetroot over a plate, sprinkling it with a tablespoon of the dressing.<br><br>Whiz the walnuts to coarse crumbs in a food processor and stir into the remaining dressing. Slice the top and base off the clementines, then peel off the skin,  [https://pinfaves.com/blair-walnuts-weight-loss/ https://pinfaves.com/blair-walnuts-weight-loss/] slice each one into four rounds then quarter these.Use a rolling pin to bash out the steaks to about 1cm thick.<br><br>Heat a ridged griddle over a high heat. Brush the steaks with oil and season on each side then griddle them for about 1 minute on each side for medium-rare, pressing down with a spatula to help brand the steaks with stripes. Transfer to warm plates, then leave to rest for 5 minutes.Meanwhile, arrange the beetroot, orange and watercress on plates.<br><br>Slice the steaks and arrange on top, then dot with the walnut dressing. <br>   RELATED ARTICLES                        Share this article Share    <br>  <br>   <br><br>adverts.addToArray({"pos":"inread_player"})Advertisement