Pan-fried steak & parsnip salad

A moreish winter salad that makes the most of seasonal veg – it’s low in fat too, if you’re watching your weight

  • Prep:15 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 474
  • fat 11g
  • saturates 5g
  • carbs 60g
  • sugars 46g
  • fibre 10g
  • protein 35g
  • salt 0.42g


  • sirloin steak (weighing about 250g/9oz), trimmed of fat
  • 2 parsnips, peeled and cut into strips or coarsley grated
  • 4 dates, stoned and quartered lengthways
  • 150g bag baby leaf green salad with chard
  • handful mint leaves, roughly chopped
  • 3 tbsp low-fat crème fraîche
  • 2 tsp horseradish sauce
  • squeeze lemon juice


Medjool dates are in season at Christmas and give a rich syrupy flavour to the salad, which works especially well with the beef.


  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. 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.

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