Salbitxada Steak Salad


  • 200-225g sirloin steak
  • 1 tbsp olive oil
  • 1 tbsp hot smoked paprika
  • 150-200g asparagus


  • 100g cherry tomatoes
  • 1 garlic clove, crushed
  • 1 tsp chilli flakes
  • 2 tsp sherry or white wine vinegar
  • 1 tbsp olive oil
  • 15g flat leaf parsley


Rub the steak with some olive oil and the paprika. Heat the pan over a high heat. Cook the steak about 2 minutes on each side for medium-rare, 2,5- 3 minutes for medium, or a few minutes more for thicker steaks then rest under foil for 5-10 minutes. Griddle the asparagus for 1-2 minutes on each side until tender and charred. You can cut them lengthwise or use a vegetable peeler to create lovely long strips for your salad. If you don’t wish to roast the asparagus, you can also blanche it in piping hot water for 1-2 minutes.

Meanwhile, mix the rest of the ingredients for salbitxada sauce in a small bowl and season. Slice the steaks and serve with asparagus and generous helping of the sauce.

Energy (with fat trimmed off the sirloin): 482kcal, 49g protein, 24g fat, 9g carbs.

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