Steak salad with torn figs

Steak salad with torn figs

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 15 minutes
  • 15 minutes
  • Woolworths Vergelegen Merlot 2015


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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