Win­ter salad

WARM SALAD OF SEARED SKIRT STEAK, ROAST CELE­RIAC, RED ONIONS AND HERBS

Hayes & Harlington Gazette - - Food & Drink -

pep­per. Heat a medium-large fry­ing pan over a high heat. Add the re­main­ing olive oil and, when hot, add the steak. Cook for about one to two min­utes on each side for rare; or two to three min­utes on each side for medium. Lift the steak from the pan and keep warm.

6. Take a large, warmed serv­ing plat­ter and scat­ter over the roasted vegeta­bles and seeds. Slice the skirt steak thickly across its grain and place this on and around the cele­riac. Top with the salad leaves, then trickle over the dress­ing and bring to the ta­ble.

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