Delicious in Five: Grilled steak, beetroot, and orange salad

You should have this salad on hand at all times of the year. It makes for a light but sustaining supper with a steak – but you could also serve it with cheese, chicken or some prawns.


250g of cooked, unvinegared beetroot.

Nuts 50g

2 Clementines

2 x 250g sirloin, lean rump, or 500g sirloin steaks

50g of coarsely chopped watercress


Cider vinegar, black pepper and extra virgin olive oils

  • Mix 1 tablespoon cider vinegar, a pinch of salt and 3 tablespoons olive oil in a bowl.
  • Sprinkle the beetroot all over a platter. Blend the walnuts in a food processor until you have coarse crumbs. Stir the remainder of the dressing into them. The top and bottom of the clementines can be sliced. Once the skin is removed, cut each one in four rounds.
  • You can use a rolling board to pound out your steaks until they are about 1 cm thick. Place the steaks on a hot griddle. To make medium-rare, oil the steaks and then grill them on both sides for 1 to 2 minutes. Place on warm plates and let rest for five minutes.
  • As you wait, place the watercress, orange, and beetroot on separate plates. Place the cut steaks on top of the salad, and then drizzle the walnut dressing.