Green Goddess Steak Salad
Prep time: 20 mins
cook time: 25 mins
Recipe Credit: Made by Mandy
ingredients
For the steak:
2 sirloin steaks, at room temperature
Salt and pepper
2 tbsp vegetable oil (or any neutral oil)
for the dressing:
½ cup flat-leaf parsley, roughly chopped
½ cup basil leaves
¼ cup mint leaves
2 tbsp dill fronds
2 spring onion (white parts), chopped
½ small avocado
1 garlic clove
2 tbsp lemon juice
1 tsp Dijon mustard
½ cup Greek yoghurt
3 tbsp extra virgin olive oil
2 tbsp Bippi’s Chilli Pesto
Pinch of salt and pepper, to taste
for the salad:
1 cup rocket leaves
2 cups cos lettuce, shredded
2 tbsp chives, finely chopped
2 spring onions (green parts), thinly sliced
100g feta, crumbled
METHOD
Remove steaks from the fridge and let sit at room temperature for 30 minutes.
Place all dressing ingredients in a blender or food processor and blitz until smooth and creamy. Set aside.
If the steak has a thick fat cap, score lightly without cutting into the meat. Pat steaks completely dry with paper towels, then season generously with salt and pepper.
Heat a cast-iron or stainless steel pan over medium-high heat. Add oil and swirl to coat. The pan should be very hot - a drop of water should sizzle immediately.
Add the steaks, pressing firmly so they make full contact with the pan. Sear for 2 minutes, or until a golden crust forms. Flip and sear the other side for 1–2 minutes.
Turn the steak on its side so the fat cap makes contact with the pan and cook for another 30-60 seconds, or until cooked to your liking (medium-rare: 57°C).
Transfer steaks to a wire rack to rest for 5-10 minutes before slicing thinly against the grain.
To assemble the salad, toss rocket, cos, chives, spring onions, and feta in a large bowl with the dressing. Arrange on a platter, top with sliced steak and garnish with extra feta and chives.
