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Winter steak salad with spiced pickle dressing

by Helen Graves
Winter steak salad with spiced pickle dressing

Winter steak salad with spiced pickle dressing

PT30M

 
 

Why not try?

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

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
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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
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