Warm Beef and Winter Vegetable Salad with Honey and Mustard Dressing Warm Beef and Winter Vegetable Salad with Honey and Mustard Dressing

Warm Beef and Winter Vegetable Salad with Honey and Mustard Dressing

Delicious warm beef salad makes a tasty supper for 4. Sirloin or minute steak with potatoes, parsnips, red onion and spinach tossed in a honey and mustard dressing.

prep time
10 mins

cook time
12 minutes

serves
4 people

Based on a 2cm/¾inch thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

Ingredients

  • 450g/1lb lean sirloin, minute or flash fry steaks
  • 2 large parsnips, peeled and cut into large dice
  • 450g/1lb waxy potatoes, peeled and cut into large dice
  • 2 small red onions, peeled and cut into quarters
  • Salt and freshly milled black pepper
  • 45ml/3tbsp sunflower oil
  • 100g/4oz fresh baby spinach leaves
  • For the Honey and Mustard Dressing

  • :60ml/4tbsp olive oil
  • 20ml/4tsp red wine vinegar
  • 20ml/4tsp Dijon mustard
  • 20ml/4tsp runny honey

Method

  1. Preheat the oven to Gas mark 7, 220°C, 425°F.
  2. Place the parsnips, potatoes and onions in a non-stick roasting tin, season and coat in 30ml/2tbsp of the oil. Roast in the oven for 35-40 minutes. Drain excess liquid if required and transfer to a large bowl. Cool slightly.
  3. Meanwhile make the dressing; place all the ingredients in a screw-topped jar and shake well.
  4. Heat the remaining oil in a non-stick griddle or frying pan. Season the steaks and cook according to your preference. If using minute or flash fry steaks cook for 1-2 minutes on each side. Leave to rest on a warm plate for 1-2 minutes then slice diagonally.
  5. Whilst the vegetables are still warm add the spinach leaves, beef and any meat juices from the plate. Pour over the dressing and toss gently.
  6. Serve immediately.