PAN-FRIED STEAK & PARSNIP SALAD

Pan-fried steak & parsnip salad image

A moreish winter salad that makes the most of seasonal veg - it's low in fat too, if you're watching your weight

Provided by Good Food team

Time 20m

Number Of Ingredients 8

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Ingredients

sirloin steak (weighing about 250g/9oz) , trimmed of fat
2 parsnips , peeled and cut into strips or coarsley grated
4 dates , stoned and quartered lengthways
150g bag baby leaf green salad with chard
handful mint leaves, roughly chopped
3 tbsp low-fat crème fraîche
2 tsp horseradish sauce
squeeze lemon juice

Steps:

Heat a griddle pan until very hot, season the steak, then fry for 1½-2½ mins each side for rare to medium. Remove from the pan and rest for 5 mins, before thinly slicing.
Make the dressing by whisking the crème fraîche, horseradish sauce and lemon juice together in a large bowl. Tip in the parsnip and dates, then toss together with some seasoning. Divide the leaf salad between 2 plates with the parsnip salad on top. Lay the sliced beef over the salad and finish with a scattering of mint leaves.

Nutrition Facts : Calories 474 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 46 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 0.42 milligram of sodium