Scandi-style steak salad with buttermilk dressing and rye crumbs

Scandi-style steak salad with buttermilk dressing and rye crumbs
  • Serves icon Serves 4
  • Time icon 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
Calories
311kcals
Fat
13.5g (3.4g saturated)
Protein
27.7g
Carbohydrates
19.7g (13.1g sugars)
Fibre
4.8g
Salt
0.6g

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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