Spice-rubbed steak and warm tomato salad
- June 2018
- Serves 1
- Hands-on time 15 min
A sizzling supper of seared steak and greens that gives maximum satisfaction – and it’s ready in minutes.
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- 9g (3g sat fat)
- 4.3g (3.1g sugars)
- 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
- 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.
- 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.
- Toss the salad leaves with an extra squeeze of lemon and a little salt, then serve with the steak and the warm tomatoes alongside.
Serve with a splash of Tabasco if you want to pep up the heat.
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