Quick griddled beef steaks with beetroot salad

Name: Quick griddled beef steaks with beetroot salad
Yield: Serves 2
Cuisine: British recipes
Ingredients: 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

Published: 30 Sep 09
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 2
Ready in 20 minutes

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Ingredients

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

Method

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.
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.
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.

Recipe from October 2009 Issue

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Quick griddled beef steaks with beetroot salad

Ingredients

Method

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