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Warm beef, nectarine and rocket salad with Thai dressing
Serves 8 | total time
Warm beef, nectarine and rocket salad with Thai dressing
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Serves 8 | total time
Rate
Nutritional information (per serving)
Calories
216Kcal
Fat
7gr
Saturates
2gr
Carbs
12gr
Sugars
12gr
Fibre
2gr
Protein
25gr
Salt
1.2gr
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.
- 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.
- 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.
- Next, toss the nectarines with a little oil and griddle them for a few minutes on each side until lightly charred, then quarter them.
- 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.
A help-yourself salad for easy summer entertaining. Slicing the beef and mixing it with greenery means the meat goes further.