Our Recipes / Fresh Made Easy / Minute Steak Salad with Green Oak Leaf & Light Tahini Dressing
Minute Steak Salad with Green Oak Leaf & Light Tahini Dressing
Fresh, fast, and full of flavour — this is the kind of salad that eats like a meal. A bed of Windy Hills green oak, juicy seared steak, and a silky tahini-lime dressing to tie it all together.
Shopping List
1 head Green Oak Leaf Lettuce, gently torn
Fresh Parsley (optional, for garnish)
4 x Minute Steaks (~150g each)
½ Cucumber, thinly sliced
½ small Red Onion, thinly sliced
1 tsp Olive Oil (for cooking steak)
For the Tahini Dressing
tbsp Tahini
1 tbsp Lemon Juice
1 tsp Honey or Maple Syrup
1 small clove Garlic, crushed
2 tbsp Warm Water (to thin)
Salt to taste
METHOD
Make the dressing: In a small bowl or jar, whisk together tahini, lemon juice, honey, crushed garlic, and a pinch of salt. Slowly add warm water, one tablespoon at a time, whisking until the dressing becomes silky and pourable. Adjust seasoning to taste.
Prep the salad base: Wash and gently tear the green oak leaves into a large bowl. Add sliced cucumber, cherry tomatoes, and red onion. Toss lightly and set aside.
Cook the minute steak: Pat steaks dry and season with salt and pepper. Heat olive oil in a hot pan or grill plate and cook for 1–2 minutes per side. Rest for 2 minutes, then slice thinly against the grain.
Assemble and serve: Plate the salad onto two dishes. Top with sliced steak, drizzle with tahini dressing, and sprinkle with fresh parsley if using. Serve immediately with extra lemon on the side.
TOP TIP
Green Oak is delicate and mild — perfect for soaking up dressings without going soggy. Always wash gently, spin dry, and tear by hand to preserve its soft structure and frilly shape.
