Winter steak salad with spiced pickle dressing

30 minutes


Steak salad

  • 2 rib-eye steaks, each weighing approximately 225g
  • 1 chicory, leaves separated
  • 2 handfuls of watercress
  • mint leaves, 1 small handful

Spiced pickle dressing

  • 1 tsp coriander seeds
  • 2 bay leaves, fresh
  • 1/2 banana shallot, or 1 regular shallot, thinly sliced
  • 1 green chilli, small, thinly sliced
  • 3 tbsp of malt vinegar
  • 3 tbsp of water
  • 1 tbsp of sugar
  • 2 tbsp of extra virgin olive oil
  • 1 pinch of salt
  • freshly ground black pepper


To begin, prepare the dressing. In a dry saucepan, gently toast the coriander seeds until fragrant. Add the bay leaves, shallots, chilli, vinegar, water, salt and pepper and simmer for a few minutes. Set aside and allow to cool. Remove the bay leaves and whisk in the olive oil
To cook the steaks, heat a heavy-based pan or skillet over a high heat for a few minutes. Season very well with salt and pepper and cook for around 2–2 1/2 minutes on each side, flipping frequently. Allow to rest, then slice
Combine the salad leaves and mint in a bowl and coat with a couple of tablespoons of dressing. Arrange on a serving platter and top with the steak, followed by more dressing. Serve immediately