Peppered Steak & Red Onion Salad
Cook a pub-worthy beef peppered steak complete with a tasty salad ready in just 20 minutes.
Ingredients
- 2 red onions, cut into wedges
- 5 tbs olive oil
- 1 tsp thyme leaves
- 1 1/2 tbs balsamic vinegar
- 1 tsp wholegrain mustard
- 1 tsp clear honey
- 4 sirloin steaks, at room temperature
- 2-3 tbs pepper
- 250g mixed salad leaves
Method
- Place the onions in a roasting tin, sprinkle over 1 tablespoon of the oil and the thyme and toss together. Roast in a preheated oven, 220°C for 15-18 minutes.
- Meanwhile, whisk together 3 tablespoons of the remaining oil with 1 tablespoon of the vinegar, the mustard and honey to make a dressing.
- Dust the steaks with the pepper on both sides.
- Heat a griddle until really hot and add the remaining olive oil. Cook the steaks for 2-3 minutes on each side, depending on how pink you like your steak. Leave to rest for 2-3 minutes.
- Remove the onions from the oven and sprinkle over the remaining vinegar.
- Toss the salad leaves with the dressing and add the balsamic onions. Serve with the steaks.
