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Warm beef, nectarine and rocket salad with Thai dressing


Serves: 8
timeTotal time:
Warm beef, nectarine and rocket salad with Thai dressing
Recipe photograph by Martin Poole

Warm beef, nectarine and rocket salad with Thai dressing


Serves: 8
timeTotal time:

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Nutritional information (per serving)
Calories
216Kcal
Fat
7gr
Saturates
2gr
Carbs
12gr
Sugars
12gr
Fibre
2gr
Protein
25gr
Salt
1.2gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 4 rib-eye steaks, each about 200g
  • a little oil, for griddling
  • 6 nectarines, stoned and halved
  • 1 x 120g pack rocket
  • 1 x 80g pack watercress
  • ½ cucumber, halved lengthways, seeds discarded, then sliced
  • a handful of mint leaves, torn if large
For the dressing
  • 1 x 31g pack coriander
  • 1 red or green bird eye chilli, deseeded and chopped
  • 2 garlic cloves, peeled
  • a small knob of root ginger, peeled
  • zest and juice of 2 limes
  • 2 tbsp Thai fish sauce
  • 1 tbsp caster sugar

Step by step

Get ahead
Make the dressing a few hours ahead, chill. If you want to serve the beef cold, you can also griddle this ahead but don't slice it until you are ready to assemble the salad.
  1. For the dressing, separate the coriander leaves from the stalks (save the leaves). Whiz the stalks in a food processor or blender with the rest of the dressing ingredients and a pinch of salt; add to a bowl.
  2. Preheat a griddle. Season the steaks on both sides with salt and pepper, rub with a little oil; griddle the steaks, 2 at a time, for 3-4 minutes on each side to develop a nice crust. Transfer the meat to a board to rest.
  3. Next, toss the nectarines with a little oil and griddle them for a few minutes on each side until lightly charred, then quarter them.
  4. Toss the coriander leaves with the rocket, watercress, cucumber, mint and half the dressing. Thinly slice the beef; arrange on a platter with the salad and nectarines. Drizzle with the remaining dressing and serve.
Chef quote
A help-yourself salad for easy summer entertaining. Slicing the beef and mixing it with greenery means the meat goes further.

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