Annie Bell’s steak with beetroot and orange salad recipe

This is a great salad to have up your sleeve at this time of year. It makes for a light but sustaining supper with a steak – but you could also serve it with cheese, chicken or some prawns.

steak beetroot orange salad
Lizzie Mayson

SERVES 4

250g cooked and peeled beetroot (unvinegared), sliced then cut into matchsticks
50g walnuts
2 clementines
2 x 250g lean rump or sirloin steaks
50g coarsely chopped watercress

FROM THE STORECUPBOARD
Cider vinegar, sea salt and black pepper, extra virgin olive oil

  1. Whisk a tablespoon of cider vinegar with a little salt in a small bowl, then add 3 tablespoons of oil.
  2. Spread the beetroot over a plate, sprinkling it with a tablespoon of the dressing. Whiz the walnuts to coarse crumbs in a food processor and stir into the remaining dressing. Slice the top and base off the clementines, then peel off the skin, slice each one into four rounds then quarter these.
  3. Use a rolling pin to bash out the steaks to about 1cm thick. Heat a ridged griddle over a high heat. Brush the steaks with oil and season on each side then griddle them for about 1 minute on each side for medium-rare, pressing down with a spatula to help brand the steaks with stripes. Transfer to warm plates, then leave to rest for 5 minutes.
  4. Meanwhile, arrange the beetroot, orange and watercress on plates. Slice the steaks and arrange on top, then dot with the walnut dressing.

Food styling: Kitty Coles. Prop styling: Louie Waller