This warm steak salad hits all the high notes -- crunchy, chewy, sweet and salty… Featuring perfectly seared steak, tender honey glazed carrots (with our secret, ground coriander), simple rice and spinach salad, topped with salty feta and chopped almonds.
Background content: is this popular at certain times of year? Special holidays?
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.
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Steak Salad with Honey Roast Carrots Ingredients
This warm steak salad uses simple ingredients. Rump steak works really well for this salad, as does sirloin.
- Steak
- Olive oil
- Carrots
- Honey
- Ground coriander
- Fresh baby spinach
- Microwave rice
- Red wine vinegar
- Miso paste
- Blanched almonds
- Feta cheese
- Salt and pepper
See recipe card for quantities.
How to make this Steak Salad
This is a really easy and nourishing meal you can make in just half an hour. Make sure you get all your ingredients out first and you'll whizz through the process.
1. Preheat your oven to 200 C and line a tray with baking paper.
2. Take steak out of the fridge, place on a plate and drizzle over olive oil, salt and pepper. Set aside to rest and bring to room temperature.
- 500g steak
- 1 tablespoon olive oil
- Salt and pepper
3. Peel and slice carrots on an angle, then place on the baking tray, drizzle over honey, olive oil, ground coriander, salt and pepper, and toss to mix through. Put in the oven for 20 minutes.
- 500g carrots
- 2 tablespoon honey
- 1 tablespoon olive oil
- 1 teaspoon ground coriander
- Salt and pepper
4. Roughly chop baby spinach and add to a large serving bowl.
- 100g fresh baby spinach
5. Heat microwave rice. If you want to serve rice separately for your little one, place it on their plate now, and then add the rest to the serving bowl with the spinach and toss through. The spinach should wilt a little.
- 450g microwave rice
6. Heat a medium frying pan on high and cook steak for 3-4 minutes each side, depending on thickness. Once cooked, set aside to rest.
- 500g steak
7. Take the pan off the heat, add the red wine vinegar to deglaze the pan, then a dash of olive oil, honey and miso paste and whisk through. Set aside until you’re ready to serve.
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon miso paste
8. Roughly chop blanched almonds.
- 50g blanched almonds
9. If serving little ones, first add a few honey roasted carrots to their plate. Slice beef thinly and add some to their plate, then a little crumbled feta and some baby spinach.
To serve adults, add remaining honey carrots to the serving bowl, making sure you get all the honey sauce from the baking tray. Slice remaining beef thinly and add to the serving bowl, then pour over honey miso sauce. Season well with salt and pepper if you held off while cooking. Crumble over the feta and scatter over the almonds.
- 100g feta cheese
- 50g blanched almonds
Hint: Keep your steak out while you're preparing the other ingredients. By bringing it to room temperature it will cook more evenly and all the way through. Resting it at the end will also keep it nice and juicy.
Substitutions for this Steak Salad
Here are some options for vegetarian, gluten free and dairy free diets.
- Vegetarian - Swap out the steak for halloumi or mushrooms. Chickpeas would also go so well with this recipe, just add some miso and olive oil to marinate them first.
- Gluten Free - this recipe is already GF - win!
- Dairy Free - You can swap the feta for some salty antipasto (olives, sundried tomatoes etc) or even indulgent bacon.
Kid-friendly adaptation for this Steak Salad
I've found little ones love the honey carrots and seared steak in this salad, but may prefer to avoid the miso dressing. I serve it to my son like this:
- Serve elements separately - I serve rice, carrots and spinach separately.
- Slice steak - into fingers so it's easy for him to pick up
- Hold on the almonds - not quite there yet with nuts - a bit of a choking hazard
- Hold on the honey miso dressing - this is a strong flavour and he's happy without it.
Equipment
Equipment
You'll need an oven, a stovetop, a frying pan and a microwave. A whisk is helpful too for the sauce.
Top tip
Make sure you give your steak just a few minutes to rest, it'll make all the difference.
Recipe
Steak Salad with Honey Roast Carrots
Equipment
- Oven
- Stovetop
- Microwave
- Whisk
- Frying pan
Ingredients
- 500 g steak
- 1 tablespoon olive oil
- 500 g carrots
- 2 tablespoon honey
- 1 teaspoon ground coriander
- 100 g fresh baby spinach
- 450 g microwave rice
- 1 tablespoon red wine vinegar
- 1 teaspoon miso paste I used white, but either works well
- 50 g blanched almonds
- 100 g feta cheese
- salt and pepper
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 200 C and line a tray with baking paper.
- Take steak out of the fridge, place on a plate and drizzle over olive oil, salt and pepper. Set aside to rest and bring to room temperature.500 g steak, 1 tablespoon olive oil, salt and pepper
- Peel and slice carrots on an angle, then place on the baking tray, drizzle over honey, olive oil, ground coriander, salt and pepper, and toss to mix through. Put in the oven for 20 minutes.1 tablespoon olive oil, 500 g carrots, 2 tablespoon honey, 1 teaspoon ground coriander, salt and pepper
- Roughly chop baby spinach and add to a large serving bowl.100 g fresh baby spinach
- Heat microwave rice. If you want to serve rice separately for your little one, place it on their plate now, and then add the rest to the serving bowl with the spinach and toss through. The spinach should wilt a little.450 g microwave rice
- Heat a medium frying pan on high and cook steak for 3-4 minutes each side, depending on thickness. Once cooked, set aside to rest.500 g steak
- Take the pan off the heat, add the red wine vinegar to deglaze the pan, then a dash of olive oil, honey and miso paste and whisk through. Set aside until you’re ready to serve.1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 teaspoon miso paste, 1 tablespoon honey
- Roughly chop almonds.50 g blanched almonds
- To serve, add honey roasted carrots to the serving bowl, making sure you get all the honey sauce from the baking tray. Slice beef thinly and add to the serving bowl, then pour over honey miso sauce. Crumble over the feta and scatter over the almonds.100 g feta cheese
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