Winter steak salad with spiced pickle dressing

Not yet rated

Helen Graves' stunning steak salad recipe is a seasonal delight, with wintry leaves of chicory and radicchio making the perfect match for tender rib eye steak. Helen serves the salad with a tangy and spicy dressing packed with flavour from coriander seeds and a hit of chilli.

First published in 2016

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.




Steak salad

Spiced pickle dressing


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
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
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

Helen Graves is Head of Content at Great British Chefs. She's also the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.

Get in touch

Please sign in or register to send a comment to Great British Chefs.