Steak Salad with Pastrami Spices and Buttermilk Dressing

Succulent steaks marinated in a combination of spices used for making pastrami (yellow mustard seeds, black peppercorns, coriander seedss, garlic) then pan fried or cooked on the barbecue before serving with a crsip salad drizzled with a buttemilk dressing.

Prep Time: 15 mins

Cook Time: 5 minutes

Serves: 2 people

Ingredients

  • 2 thin centre cut, sirloin or rump steaks
  • For the Pastrami Spices
  • :10ml/2tsp sea salt
  • 5ml/1tsp ground paprika
  • 10ml/2tsp coriander seeds
  • 5ml/1tsp black peppercorns
  • 5m/1tsp yellow mustard seeds
  • 10ml/2tsp brown sugar
  • 2 garlic cloves, peeled and finely chopped
  • 30ml/2tbsp rapeseed or olive oil
  • For the Buttermilk Dressing
  • :100ml/3½ fl oz buttermilk
  • 60ml/4tbsp reduced calorie mayonnaise
  • 1 shallot, peeled and finely chopped
  • 45ml/3tbsp freshly chopped chives
  • 45ml/3tbsp freshly chopped flat-leaf parsley
  • 2 baby cos lettuces, roughly torn

Method

1. To prepare the pastrami spices; put all the ingredients except the garlic and oil into a blender and whizz to form a rough powder. Alternatively, use a pestle and mortar.

2. Transfer the powder to a bowl and add the garlic and oil.  Rub the spice mix over the  steaks.  Cover and refrigerate for up to 2 hours, or if time allows overnight.

3. Remove the steaks from the fridge at least 1 hour before cooking.

4. To prepare the dressing; in a small bowl whisk the buttermilk into the mayonnaise, then stir through the shallots and herbs.  Season. Cover and chill until required.

5. Heat a large non-stick frying pan and cook the steaks for 1-2 minutes on each side.  Transfer to a large plate, cover loosely with foil and leave to rest for 5-10 minutes thinly slice.

6.  Put the lettuce in a large bowl, add the steak and the dressing.  Toss gently and serve with crusty bread.

Tips:

The steaks are great cooked on a prepared barbecue or under a moderate preheated grill.