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Warm Steak Salad

Warm Steak Salad
©Constantin Fischer
Home Food & Drinks Recipes Cooking Warm Steak Salad

Warm Steak Salad

Salad

This juicy steak salad takes centre stage at any garden party.

Constantin Fischer

For the steak:

Ingredients (4 servings)
2 skirt steak approx. 400g
Maldon sea salt
1 tablespoon(s) coconut oil

For the salad:

Ingredients (4 servings)
1/2 small spaghetti squash
1 broccoli
1 cucumber
1 lemon, unwaxed
4 dried fig
2 tablespoon(s) sunflower seeds
salt

For the dressing:

Ingredients (4 servings)
2 tablespoon(s) strawberry jam
6 gherkins
1 tablespoon(s) Dijon mustard
3 tablespoon(s) olive oil
2 tablespoon(s) apple cider vinegar
salt
lemon pepper

In addition:

Ingredients (4 servings)
100 g Gorgonzola
basil
  • Preheat the oven to 200°C. Cut the spaghetti squash in half and remove the seeds with a spoon. Place one half on an oven tray and bake for 1 hour at 200 °C. to serve, remove the flesh with a fork to create the spaghetti. Let the oven cool down to 90 °C. Sear the skirt steaks briefly on both sides in a hot pan with a little coconut oil and season lightly with salt. Then place in an ovenproof dish in the oven at 90 °C for 1 hour.
  • Cut off the ends of the cucumber, slice in half and remove the seeds with a small spoon, cut into thin strips.
  • Bring a pot of salted water with lemon slices to a boil and poach the cucumber strips for 2 minutes, then rinse in ice water and drain in a colander. Place 2 cm of water in a saucepan with a teamer function and bring to the boil. Cut the florets from the broccoli, place them in the steamer and steam for 5 minutes.
  • Slice the dried figs and place in a bowl with the sunflower seeds, cucumber and warm broccoli.
  • For the dressing, put all the ingredients in a tall measuring jug and mix with a hand blender until thoroughly blended. Season with salt and pepper and pour over the dried fig salad, stir and let rest for a few minutes.
  • Place the spaghetti on plate to serve, place the fig salad on top, followed by a few strips of steak. Finally, add some Gorgonzola and pluck a few small leaves of basil to garnish.

Step by step pictures of the preparation:

Constantin Fischer
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