Seared beef salad with carrot noodles and tahini dressing
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Laura Edwards.
Seared beef salad with carrot noodles and tahini dressing
Serves: 2
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
794Kcal
Fat
65gr
Saturates
15gr
Carbs
12gr
Sugars
11gr
Fibre
11gr
Protein
12gr
Salt
0.4gr
Jasmine and Melissa Hemsley
Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes
Jasmine and Melissa Hemsley
Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes
Ingredients
For the salad
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
- 250g rib-eye or sirloin steak, at room temperature
- sea salt
- 1 tbsp ghee or clarified butter
- 3 medium carrots
- 1 x 110g pack baby leaf watercress, woody stems discarded
For the dressing
- ½ x 28g pack flat-leaf parsley
- 3 tbsp (about 50g) tahini
- 1 garlic clove, chopped
- 75ml extra-virgin olive oil
- juice of 1 lemon (about 50ml)
- 1 red chilli, deseeded and chopped
Step by step
Get ahead
Make the dressing ahead of time – it will keep in the fridge for a week.
- Toast the black and white sesame seeds in a frying pan for 1-2 minutes, shaking them occasionally, until they start to jump about, then remove to a plate and set aside.
- Season the steak with sea salt and freshly ground black pepper, then rub each side with ghee. Heat the same frying pan to a high heat and fry the steak for 1½ minutes on each side for rare, or cook for longer if you like your meat more well done. Remove the steak to a plate and set aside to rest for 5-10 minutes.
- Meanwhile, blitz all of the dressing ingredients together in a blender – if very thick, add a tablespoon of water to loosen it up. Season with sea salt and black pepper.
- Use a vegetable peeler to create wide ribbons of carrot, then slice lengthways to make thin noodle-like strands. Alternatively, use a spiraliser or julienne peeler.
- Slice the rested steak into strips that are about 1cm wide.
- Divide the watercress, carrot noodles and beef strips between two plates. Drizzle over the dressing and sprinkle with the toasted sesame seeds to serve.
