Seared Steak & Pink Lady Apple Salad

Seared Steak & Pink Lady Apple Salad

This salad offers a delicious mix of textures and flavours. The unmistakeable crisp crunch of the Pink Lady apple slices pair perfectly with the juicy seared steak, fresh radishes and peppery watercress. A healthy option that’s great for lunch or dinner with family or friends.
Total Time
20 Minutes
2 x 170g extra lean beef steak medallions
1 tsp of vegetable oil
1 x 400g can of green lentils, rinsed and drained well
1 tsp of red or white wine vinegar
1.5 tbsp of extra virgin olive oil
2 Pink Lady apples, cored and chopped into small cubes
2 tbsp of chopped chives
2 tbsp of chopped parsley
½ a mild red chilli, finely chopped
100g of radishes, sliced
100g of watercress
Step 1

Heat a non-stick frying pan over a medium-high heat. Season the steaks and rub with the vegetable oil. Cook for 3-4 minutes per side, or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes.

Step 2

Meanwhile, place the lentils in a mixing bowl, add the vinegar, oil, apple, chives, parsley and chilli. Season and stir well.

Step 3

Scatter the radishes and watercress onto 2 plates and spoon over the lentils. Thinly slice the steak and place on top.

Recipe Courtesy of Pink Lady® - Visit

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