10-Minute Steak Salad with Herby Yoghurt Dressing

• 1.2–3cucumber, small, diced
• 2.1handfulcherry tomatoes, halved
• 3.½red onion, sliced thin
• 4.1canwhite beans, drained and rinsed
• 5.½avocado, sliced
• 6.300gstrip steak, or ribeye
• 7.2clovegarlic, smashed, for the steak
• 8.1pinchsalt, only if it needs it after tasting
• 9.black pepperto taste
• 10.2stalkscallion, ends trimmed
• 11.1handfulparsley, leaves and tender stems
• 12.1jalapeño, de-seeded
• 13.2clovegarlic
• 14.2tbspgreek yogurt, or cottage cheese
• 15.½lemon, juiced, or 1 tbsp red wine vinegar
• 16.2tbspextra virgin olive oil
• 17.1pinchsalt, only if it needs it after tasting
• 18.black pepperto taste

• 🧂Lower-salt version: no salt on the steak or the vegetables, and only a pinch in the dressing if the taste needs it. Squeeze lemon over the salad before you reach for salt.

Method

1. 01Make the dressing first. Blend the scallions, parsley, de-seeded jalapeño, garlic, greek yogurt, lemon juice and olive oil with black pepper until smooth and pourable. Loosen with a splash of water if it is too thick.
2. 02Dice the cucumbers, halve the cherry tomatoes and slice the red onion thin. Toss them together.
3. 03Season the steak all over with pepper and garlic. Sear in a hot pan to your liking, then rest for 5 minutes and slice against the grain.
4. 04Plate the vegetables, then add the white beans and sliced avocado to make it more filling.
5. 05Lay the sliced steak alongside, drizzle the dressing over everything and serve. Taste, then add a squeeze of lemon before reaching for salt.