Serves 8
30 min
Beef & Beetroot Salad Platter
Recipe GLPRe3e59f03c31391
A vibrant and elegant platter featuring tender seared sirloin steak over fresh greens, roasted beetroot, and crisp radishes, topped with caramelized red onions and finished with a balsamic vinaigrette and creamy soured cream drizzle.
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Ingredients
1 head seasonal green lettuce such as Batavia, Webb's, or Cos, leaves torn into bite-sized pieces
400g small cooked beetroot, fresh or vacuum-packed, cut into wedges
1 bunch radishes, halved if large
2 sirloin steaks, each 300g/10oz, about 1.5 inches thick
5 tablespoons extra-virgin olive oil, plus extra for finishing
1 red onion, cut into wedges
1 tablespoon capers
2 tablespoons balsamic vinegar
2–3 tablespoons soured cream
Directions
Tear the lettuce into bite-sized pieces and arrange them in an even layer across a large serving platter. Scatter the beetroot wedges and radish halves evenly over the lettuce base.
Pat the sirloin steaks dry with paper towels. Brush both sides generously with 2 tablespoons of olive oil and season with salt and pepper. Toss the red onion wedges in 1 tablespoon of olive oil and season with salt and pepper.
Heat a griddle pan or cast-iron skillet over medium-high heat until very hot. Working in two batches if necessary to avoid crowding, place the steaks on the griddle and cook for 2–3 minutes per side for medium-rare, until the internal temperature reaches 145°F. Transfer to a clean plate, tent loosely with aluminum foil, and let rest for 3–4 minutes.
While the steaks rest, place the seasoned onion wedges on the same griddle and cook for 4–5 minutes, stirring occasionally, until the edges are golden and softened.
Slice the rested steaks thinly against the grain. Arrange the sliced steak and caramelized onions over the salad platter. Scatter the capers over the top.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil with the balsamic vinegar. Drizzle this dressing over the platter and season with salt and pepper to taste. Finally, dollop or drizzle the soured cream over the salad. Serve immediately with crusty bread on the side.
