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Steak salad with torn figs

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

400 g free-range sirloin steak
Sunflower oil, for rubbing
Sea salt and freshly ground pepper, to taste
150 g radishes, thinly sliced
200 g fennel, thinly sliced
50 g Mediterranean cucumber, peeled and thinly sliced
3 T olive oil
3 T red wine vinegar
140 g figs, torn

Method

Rub the sirloin with oil, salt and pepper. Heat a griddle pan until extremely hot and sear the rump for 2 minutes on each side. Set aside to rest.
Toss the radishes, fennel and cucumber in the olive oil, vinegar, salt and pepper.
To serve, scatter the salad on a plate, top with the thinly sliced steak and figs. Serve immediately.

Cook's note: Woolies’ free-range steak is matured for a minimum of 35 days to guarantee tenderness and flavour and our free-range beef is never given growth hormones or routine antibiotics – Truitjie van Rooyen, product developer.

Discover more steak recipes here.