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We have assembled most the most adored and highest ranked Seared beef, beetroot, spinach and tahini salad in our website. It's the best of the Very Best!

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Ingredients

500g piece beef eye fillet
1 tablespoon wholegrain mustard
2 bunches broccolini, trimmed, cut into 5cm lengths
1 tablespoon unhulled tahini
1 tablespoon fresh lemon juice
2 teaspoons extra virgin olive oil
1 teaspoon honey
1 tablespoon warm water
3 (about 250g) beetroot, peeled, coarsely grated
100g baby spinach
Baby sorrel, to serve
1 tablespoon sunflower seeds, lightly toasted

Method

Step 1 Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Spray beef lightly with oil. Season. Heat a large non-stick frying pan over high heat. Cook beef for 1-2 minutes each side or until browned. Transfer to the prepared tray and cover with mustard. Roast for 12 minutes for medium rare or until cooked to your liking. Cover loosely with foil. Set aside for 10 minutes to rest. Thickly slice the beef.
Step 2 Meanwhile, cook broccolini in a steamer over a saucepan of simmering water for 2-3 minutes or until just tender. Refresh under cold running water. Drain.
Step 3 Whisk the tahini, lemon juice, oil, honey and water in a small bowl until smooth.
Step 4 Place beetroot, spinach, sorrel, broccolini and beef on serving plates. Drizzle with dressing. Sprinkle with sunflower seeds.

Seared beef, beetroot, spinach and tahini salad

How to make Seared beef, beetroot, spinach and tahini salad

Ingredients

Method