Spice-rubbed steak and warm tomato salad

Spice-rubbed steak and warm tomato salad
  • Serves icon Serves 1
  • Time icon Hands-on time 15 min

A sizzling supper of seared steak and greens that gives maximum satisfaction – and it’s ready in minutes

Nutrition: per serving

Calories
250kcals
Fat
9g (3g sat fat)
Protein
36.7g
Carbohydrates
4.3g (3.1g sugars)
Fibre
2.4g
Salt
0.3g
Calories
250kcals
Fat
9g (3g sat fat)
Protein
36.7g
Carbohydrates
4.3g (3.1g sugars)
Fibre
2.4g
Salt
0.3g

Ingredients

  • 150g lean British sirloin or rump steak, trimmed of any fat
  • Pinch cumin seeds, toasted in a dry frying pan and lightly crushed
  • 1 lemon
  • Olive oil cooking spray
  • ½ tsp extra-virgin olive oil
  • ½ garlic clove, crushed
  • 1 ripe tomato, sliced
  • Handful rocket, spinach and watercress salad

Method

  1. Rub the steak with the crushed cumin, zest of ½ lemon, salt and black pepper, then spray all over with the olive oil. Heat a griddle pan until hot, then sear the steak for 2-3 minutes on each side or until cooked to your liking. Set aside to rest, then slice.
  2. Put the olive oil in a separate clean frying pan and warm on a low heat with the garlic, a pinch of sea salt and the juice of ½ lemon. Add the sliced tomato and warm gently for a few minutes.
  3. Toss the salad leaves with an extra squeeze of lemon and a little salt, then serve with the steak and the warm tomatoes alongside.

delicious. tips

  1. Serve with a splash of Tabasco if you want to pep up the heat.

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