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Scandi-style steak salad with buttermilk dressing and rye crumbs

Name: Scandi-style steak salad with buttermilk dressing and rye crumbs
Yield: Serves 4
Cuisine: Scandinavian recipes
Ingredients: 3 medium golden or red beetroot; 2 eating apples, such as cox or braeburn; 1 lemon; 2 British sirloin steaks; 1 tbsp olive oil; Small bunch fresh dill; 100ml buttermilk; 2 tbsp extra-virgin olive oil; Large bunch watercress; 2 rye bread slices, toasted

Published: 30 Jun 14
Updated: 13 Nov 24

A classic Scandinavian salad recipe – steak, beetroot, dill and rye. Perfection.

Easy
July 2014

Test kitchen approved

Serves 4
Hands-on time 25 min

A classic Scandinavian salad recipe – steak, beetroot, dill and rye. Perfection.

Nutrition: per serving

Calories: 311kcals
Fat: 13.5g (3.4g saturated)
Protein: 27.7g
Carbohydrates: 19.7g (13.1g sugars)
Fibre: 4.8g
Salt: 0.6g

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Ingredients

3 medium golden or red beetroot
2 eating apples, such as cox or braeburn
1 lemon
2 British sirloin steaks
1 tbsp olive oil
Small bunch fresh dill
100ml buttermilk
2 tbsp extra-virgin olive oil
Large bunch watercress
2 rye bread slices, toasted

Method

Peel and very finely slice the beetroot (use a mandoline if you have one), then put into a bowl. Core and finely slice the apples (leave the skins on), then add to the beetroot. Cut the lemon in half, squeeze over some of its juice and toss to coat.
Heat a griddle pan over a high heat until just smoking. Rub the steaks with the olive oil, then season. Sear on the griddle for 2 minutes on each side, then set aside to rest.
Chop the dill, then put in a small bowl with the buttermilk, 1/2 tbsp lemon juice and the extra-virgin oil. Season well, then whisk.

Slice the steaks. Toss the watercress with the apple and beetroot, then divide among 4 plates. Divide the steak among the plates, then drizzle with the dressing. Crumble the rye toast, then scatter over the top.