Winter steak salad with spiced pickle dressing
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This salad was inspired by one that I ate at The Camberwell Arms, my local pub in South East London. It’s a combination of robust winter salad leaves like radicchio, strips of juicy rib eye steak and a dressing made with malt vinegar, pickling spices, shallots and green chilli. It’s sweet, sour, salty and spiced all at once and I love how the citrus notes of the coriander seeds work so well with the steak.
Ingredients
Metric
Imperial
Steak salad
- 2 rib-eye steaks, each weighing approximately 225g
- 1 chicory, leaves separated
- 2 handfuls of watercress
- mint leaves, 1 small handful
Spiced pickle dressing
- 1 tsp coriander seeds
- 2 bay leaves, fresh
- 1/2 banana shallot, or 1 regular shallot, thinly sliced
- 1 green chilli, small, thinly sliced
- 3 tbsp of malt vinegar
- 3 tbsp of water
- 1 tbsp of sugar
- 2 tbsp of extra virgin olive oil
- 1 pinch of salt
- freshly ground black pepper
SAVE RECIPE
Method
1
To begin, prepare the dressing. In a dry saucepan, gently toast the coriander seeds until fragrant. Add the bay leaves, shallots, chilli, vinegar, water, salt and pepper and simmer for a few minutes. Set aside and allow to cool. Remove the bay leaves and whisk in the olive oil
2
To cook the steaks, heat a heavy-based pan or skillet over a high heat for a few minutes. Season very well with salt and pepper and cook for around 2–2 1/2 minutes on each side, flipping frequently. Allow to rest, then slice
3
Combine the salad leaves and mint in a bowl and coat with a couple of tablespoons of dressing. Arrange on a serving platter and top with the steak, followed by more dressing. Serve immediately
First published in 2016
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