Beef · Steak salad, elevated
Sirloin Steak Salad with Chicory, Watercress and Date Vinaigrette
A steak salad should never feel like a compromise. Here, a well-rested sirloin is sliced over bitter chicory and peppery watercress, with a date vinaigrette bringing a dark, almost caramel sweetness that plays against the leaves and the beef. Light, but in no way lean on flavour.
Total
30 mins
Prep
20 mins
Cook
10 mins
Serves
2
Difficulty
Easy
Method
- 1
Bring the steak to room temperature and pat dry. Season generously.
- 2
Make the vinaigrette: blend two of the dates with the vinegar, mustard, olive oil and a splash of water until smooth, then stir in the shallot. Chop the remaining dates.
- 3
Sear the steak in a smoking-hot pan for 3 minutes each side for medium-rare. Rest for at least 5 minutes.
- 4
Toss the chicory and watercress with most of the vinaigrette and arrange on plates.
- 5
Slice the rested steak thinly against the grain, lay over the leaves, scatter with walnuts and chopped dates, and finish with the last of the dressing and a little flaky salt.
Ben's Tip
Always slice steak against the grain. Cutting across the muscle fibres shortens them, which is the difference between tender slices and chewy ones.
To Drink
A cool-climate Syrah or a Loire Cabernet Franc, peppery, fresh and savoury, matches the beef without overwhelming the salad.
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