Seared beef with pine nuts and buttermilk dressing

Seared beef with pine nuts and buttermilk dressing

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Serving steak quick-seared, pink and juicy, cut into fat ribbons, can extend the quantity of the steak you buy. One steak can feed two, two steaks can feed four and so on. Buttermilk, or ranch, dressing is knockout with a steak. The buttermilk lends a sour creamy tang, with the mustard and herbs ramping up flavour.

Ingredients

Quantity Ingredient

For the dressing

Quantity Ingredient
200ml buttermilk, (or use sour cream or crème fraîche, let down with a little milk)
100g mayonnaise, bought or homemade
a small bunch soft fresh herbs, finely chopped, (any or a combination of tarragon, dill, parsley or chives)
1 garlic clove, crushed
1 tablespoon dijon mustard
salt
freshly ground black pepper

For the salad

Quantity Ingredient
600g steak, (rump, sirloin, rib-eye or bavette)
a little cooking oil
40g pine nuts
4 little gem lettuces, leaves separated, washed and dried
6 spring onions, finely sliced on an angle
a small bunch fresh flat-leaf parsley, leaves roughly chopped

Method

  1. Combine all the ingredients for the dressing in a jar with salt and pepper to taste and shake vigorously. Taste for seasoning and keep to one side.
  2. Get a griddle, frying pan or barbecue very hot. Rub the steaks all over with a little cooking oil and season well with salt. Cook the steak to your liking – I like mine to be a little pink on the inside and would cook a 220g steak for about 3 minutes each side, resting it well before cutting.
  3. Toast the pine nuts in a dry frying pan over a moderate heat until golden brown.
  4. On a serving plate, arrange the lettuce, spring onions and parsley.
  5. Cut the rested steak into thick ribbons and arrange over the salad ingredients. Add the buttermilk dressing, scatter with the pine nuts and serve immediately.
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