Fabulous In Five: Steak With Beetroot And Orange Salad

This is a great salad to have up your sleeve at this time of year.

It makes for a light but sustaining supper with a steak - but you could also serve it with cheese, chicken or some prawns.
SERVES 4
250g cooked and peeled beetroot (unvinegared), sliced then cut into matchsticks
50g walnuts
2 clementines
2 x 250g lean rump or sirloin steaks
50g coarsely chopped watercress
FROM THE STORECUPBOARD
cider vinegar, sea salt and black pepper, extra virgin olive oil
Whisk a tablespoon of cider vinegar with a little salt in a small bowl, then add 3 tablespoons of oil.Spread the beetroot over a plate, sprinkling it with a tablespoon of the dressing.

Whiz the walnuts to coarse crumbs in a food processor and stir into the remaining dressing. Slice the top and base off the clementines, then peel off the skin, slice each one into four rounds then quarter these.Use a rolling pin to bash out the steaks to about 1cm thick.

Heat a ridged griddle over a high heat. Brush the steaks with oil and season on each side then griddle them for about 1 minute on each side for medium-rare, pressing down with a spatula to help brand the steaks with stripes. Transfer to warm plates, then leave to rest for 5 minutes.Meanwhile, arrange the beetroot, orange and watercress on plates.

Slice the steaks and https://pinfaves.com/blair-walnuts-weight-loss/ arrange on top, then dot with the walnut dressing. 
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