Pan-fried steak & parsnip salad

• sirloin steak↗

  (weighing about 250g/9oz) , trimmed of fat

• parsnips↗2

  peeled and cut into strips or coarsley grated

• dates↗4

  stoned and quartered lengthways

• bag baby leaf green↗150g g

  salad with chard

• mint↗handful

  leaves, roughly chopped

• low-fat crème fraîche↗3 tbsp tbsp
• horseradish↗2 tsp tsp

  sauce

• lemon juice↗squeeze

  squeeze

Step-by-step instructions

1. 1

   Heat a griddle pan until very hot, season the steak, then fry for 1½-2½ mins each side for rare to medium. Remove from the pan and rest for 5 mins, before thinly slicing.

2. 2

   Make the dressing by whisking the crème fraîche, horseradish sauce and lemon juice together in a large bowl. Tip in the parsnip and dates, then toss together with some seasoning. Divide the leaf salad between 2 plates with the parsnip salad on top. Lay the sliced beef over the salad and finish with a scattering of mint leaves.