Griddled beef steaks with beetroot salad

  • Serves 2
  • Ready in 20 minutes
  • Easy
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.

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


  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. 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. 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.

From October 2009

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