Griddled beef steaks with beetroot salad recipe

By Lucy Williams

  1. Serves 2
  2. Ready in 20 minutes
  3. Rating

For a wheat-free supper recipe, simply top the steaks with the salad. Alternatively, you can thinly slice the steaks, then stuff into toasted pittas along with the beetroot salad.

tried and tested
Griddled beef steaks with beetroot salad


  1. 2 rump steaks
  2. 1 tsp cumin seeds
  3. 4 tbsp Pollen organics Sweet and Sour tamari dressing (or make your own using olive oil, cider vinegar, honey and tamari soy sauce)
  4. ¼ red cabbage, finely shredded
  5. 2 carrots, coarsely grated
  6. 250g cooked and peeled baby beetroot, halved and sliced


  1. 1. Heat a griddle pan over a high heat until very hot. Brush the steaks with a little olive oil and season on both sides. Griddle for 2-3 minutes each side for medium-rare, or longer if you prefer. Remove from the pan and allow to rest for 5 minutes.
  2. 2. Meanwhile, heat a frying pan over a medium heat, add the cumin seeds and toast for a couple of minutes before pouring in the tamari dressing, then bring to a simmer to heat through.
  3. 3. In a large bowl, combine the shredded cabbage, carrots and beetroot, pour over the warm pan dressing and toss well, seasoning to taste. Serve the steaks topped with a spoonful of the warm salad.


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