Special Diet

Peppered Steak and Red Onion Salad

cook 20 mins
Tags: Gluten free
  • 2 red onions, cut into wedges
  • 5 tablespoons olive oil
  • 1 teaspoon thyme leaves
  • 1½ tablespoons balsamic vinegar
  • 1 teaspoon wholegrain mustard
  • 1 teaspoon clear honey
  • 4 x 150–175 g (5–6 oz) sirloin steaks, at room temperature
  • 2–3 tablespoons pepper
  • 250 g (8 oz) mixed salad leaves
  • Place the onions in a roasting tin, sprinkle over 1 tablespoon of the oil and the thyme and toss together. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–18 minutes.
  • Meanwhile, whisk together 3 tablespoons of the remaining oil with 1 tablespoon of the vinegar, the mustard and honey to make a dressing.
  • Dust the steaks with the pepper on both sides.
  • Heat a griddle until really hot and add the remaining olive oil. Cook the steaks for 2–3 minutes on each side, depending on how pink you like your steak. Leave to rest for 2–3 minutes.
  • Remove the onions from the oven and sprinkle over the remaining vinegar.
  • Toss the salad leaves with the dressing and add the balsamic onions. Serve with the steaks.
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