Panfried sirloin & vegetable saladby Ray McVinne | Cuisine issue #154
100g fine bulgur wheat
3 tablespoons olive oil
2 cloves garlic, crushed to a paste with the flat side of a knife
600g sirloin steak, trimmed of fat and sinew
150g green beans, stalk ends cut off, beans halved
300g asparagus spears, tough ends snapped off, spears halved
1⁄2 red onion, thinly sliced
1 stick celery, thinly sliced, plus some of the tender celery leaves from the centre of the bunch
3 tablespoons chopped parsley
100g button mushrooms, thinly sliced
150g cherry tomatoes, halved
3 hard-boiled eggs, peeled, diced 2cm
6 tablespoons extra virgin olive oil
4 tablespoons red wine vinegar
1 tablespoon wholegrain mustard
Put the bulgur wheat in a bowl and cover with hot water. Set aside for 20 minutes then drain well and squeeze dry.
Meanwhile, mix the olive oil and garlic together with salt and freshly ground black pepper. Rub all over the steak then set aside.
Drop the beans and asparagus into a large saucepan of boiling water. Return to the boil then boil for 2 minutes. Drain and transfer to a large bowl with the bulgur wheat, onion, celery, parsley, mushrooms, tomatoes, eggs and extra virgin olive oil. Mix gently to combine.
Heat a frying pan over moderate heat and panfry the steak until cooked to your liking. Remove the steak from the pan (reserve the pan juices) and set aside to rest for 10 minutes. Slice across the grain then add to the bulgur wheat mix.
Meanwhile, discard the fat from the frying pan then return the pan to the heat. Add any of the meat juices from the steak, along with the vinegar and mustard. Mix well, scraping the pan with a wooden spoon, and let the mixture bubble for 20 seconds. Pour over the salad and serve
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