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.
Method
Bring the steak to room temperature and pat dry. Season generously.
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.
Sear the steak in a smoking-hot pan for 3 minutes each side for medium-rare. Rest for at least 5 minutes.
Toss the chicory and watercress with most of the vinaigrette and arrange on plates.
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.
Made with the best meat money can buy
Build a box of native-breed British meat, raised the right way, and have it delivered to your door.
Build Your Box →More to cook
