Seared Steak Salad
Enjoy a mouth-wateringly good steak in this vibrant, crunchy salad.
- For the steak
- 500g sirloin or rump steak
- 3 teaspoons ground cumin
- Ground white pepper
- Olive oil
- For the aubergines
- 4 medium sized aubergines
- 15ml olive oil
- 4 garlic cloves, crushed
- 1 teaspoon cumin
- 1 teaspoon paprika
- Dried chilli flakes, to taste
- 1 tablespoon parsley, chopped
- 1 tablespoon fresh coriander, chopped
- For the salad
- 200g shredded cabbage
- 3 spring onions with tops, chopped
- 2 garlic cloves, crushed
- 1 handful black olives
- 2 tomatoes cut into blocks
- 1 handful coriander, roughly chopped
- Juice and zest of 1 lemon
- Argan oil, for drizzling
For the steak, place a teaspoon of olive oil in a non-stick frying pan, swirl to coat and heat over a medium to high heat. Oil the steak and season with salt, pepper and cumin. Fry the steak the way you like it. Rest the meat for 10 minutes before slicing.
For the aubergines, cut them into chunky blocks, salt and sweat them for 20 minutes, rinse and pat dry.
Heat the olive oil in a non-stick frying pan and add the aubergine and gently fry until almost tender, then add the garlic and spices and cook stirring for a few minutes.
Stir in the herbs and drizzle with a little Argan oil, remove from the heat. For the salad, mix all the ingredients together and keep chilled till you need it. Arrange the salad mixture on top of a platter and scatter over the aubergine. Add a few slices of steak and toss gently. Arrange the remaining sliced steak onto the salad and squeeze over some fresh lemon juice and a really good drizzle of Argan oil.