Steak & ruby gem salad

Name: Steak & ruby gem salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 200 g packs thin-cut rump steak; 4 tsp Cooks' Ingredients Black Garlic Paste; 1 tbsp vegetable (or sunflower) oil; 1 tbsp soy sauce; 1 tbsp balsamic vinegar; 2 tsp toasted sesame oil; 2 Waitrose Ruby Gem Lettuce, trimmed and roughly chopped; 1 avocado, sliced; 4 tbsp pomegranate seeds

A steak meal always feels special, and this salad sings with flavour. You could also cook the meat on the barbecue.

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Serves2
CourseMain meal
Prepare10 mins
Cook5 mins
Total time15 mins
Plusresting

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2 x 200g packs thin-cut rump steak
4 tsp Cooks' Ingredients Black Garlic Paste
1 tbsp vegetable (or sunflower) oil
1 tbsp soy sauce
1 tbsp balsamic vinegar
2 tsp toasted sesame oil
2 Waitrose Ruby Gem Lettuce, trimmed and roughly chopped
1 avocado, sliced
4 tbsp pomegranate seeds

Trim any excess fat off the steaks, then season and rub all over with the black garlic paste. Heat the vegetable oil in a medium nonstick frying pan over a medium-high heat. When hot, add the steaks and fry for 4-5 minutes, turning every minute or so to ensure all the cut edges are well-cooked while preventing them from charring too much (the garlic paste will blacken a little, but don’t worry). Set aside to rest for 5 minutes.
Meanwhile, make the dressing: in a small bowl, whisk together the soy sauce, balsamic vinegar and sesame oil.
Divide the ruby gem lettuce and avocado between 2 plates. Slice the steaks and arrange on top, then drizzle over the dressing. Scatter with the pomegranate seeds and serve immediately. Some Cooks’ Ingredients Crispy Fried Onions would be good on top too, if liked.

Cook’s tip

Black garlic paste

Whisk this sweet, slightly tangy condiment into salad dressings or spread onto crostini before topping with goat’s cheese. It’s also good rubbed on chicken and fish before cooking.

Typical values per serving when made using specific products in recipe