Steak Salad with Coriander & Tahini Coleslaw Recipe | Abel & Cole
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Steak Salad with Coriander & Tahini Coleslaw
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Prep: 25 mins
Cook: 5 mins
For a lighter dish, our high welfare sirloin steaks take a tumble with beetroot, cucumber and carrots. It’s all livened up with seasonal pomegranate and tahini.
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390 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A handful of coriander
  • 2 tbsp tahini
  • 1 ridged cucumber
  • 2 carrots
  • 1 beetroot
  • 1 pomegranate
  • 2 sirloin minute steaks
From your kitchen
  • 4 tbsp cold water
  • Sea salt and freshly ground pepper
  • 2 tsp olive oil
You'll need
  • A couple of bowls
  • Frying or griddle pan
  • Foil
Step by step this way
  • 1.

    Finely chop most of the coriander leaves and stalks, saving a few leaves for garnishing. Tip them into a bowl. Add 2 tbsp of the tahini and 4 tbsp cold water. Season well and mix.

  • 2.

    Coarsely grate the cucumber. Trim, peel and coarsely grate the carrots. Peel and coarsely grate the beetroot. Put all the grated veg in a bowl.

  • 3.

    Cut the pomegranate in half across the middle. Hold one pomegranate half in the palm of your hand over a bowl. Whack the back of the pomegranate with a wooden spoon and the seeds should fall through your fingers. Add to the bowl with the coriander tahini. Stir them all together. Set aside.

  • 4.

    Whack the other pomegranate half and put the seeds in another bowl. Set aside for later.

  • 5.

    Rub 1 tsp oil into each steak with a good pinch of salt and pepper. Set a frying or griddle pan over a high heat to warm up.

  • 6.

    When the pan is smoking hot, add the steaks. Fry for 1-3 mins on each side, depending on how well done you like them. Transfer to a plate, loosely cover with foil and rest for 2 mins.

  • 7.

    Serve the steaks with the coriander and tahini coleslaw. Garnish with the saved coriander leaves and remaining pomegranate seeds.

  • Tip

    Open sesame
    Tahini is a paste made from hulled sesame seeds and has a savoury, sesame flavour. If you have any left over, try it spread on toast or rice cakes for a protein-rich breakfast or snack.

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