Warm Beef and Winter Vegetable Salad with Honey and Mustard Dressing

Delicious warm beef salad makes a tasty supper for 4. Sirloin or minute steak with potatoes, parsnips, red onion and spinach tossed in a honey and mustard dressing.

Prep Time: 10 mins

Cook Time: 12 minutes

Serves: 4 people

Based on a 2cm thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 450g lean sirloin, thin cut or minute steaks
  • 2 large parsnips, peeled and cut into large dice
  • 450g waxy potatoes, peeled and cut into large dice
  • 2 small red onions, peeled and cut into quarters
  • 3 tablespoons sunflower oil
  • 100g fresh baby spinach leaves

  • For the Honey and Mustard Dressing::

  • 4 tablespoons olive oil
  • 4 teaspoons red wine vinegar
  • 4 teaspoons Dijon mustard
  • 4 teaspoons runny honey

Method

  1. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
  2. Place the parsnips, potatoes and onions in a non-stick roasting tin, season and coat in 2 tablespoons of the oil. Roast in the oven for 35-40 minutes. Drain excess liquid if required and transfer to a large bowl. Cool slightly.
  3. Meanwhile make the dressing; place all the ingredients in a screw-topped jar and shake well.
  4. Heat the remaining oil in a non-stick griddle or frying pan. Season the steaks and cook according to your preference. If using minute or flash fry steaks cook for 1-2 minutes on each side. Leave to rest on a warm plate for 1-2 minutes then slice diagonally.
  5. Whilst the vegetables are still warm add the spinach leaves, beef and any meat juices from the plate. Pour over the dressing and toss gently.
  6. Serve immediately.