Irish Sirloin steak with shaved British asparagus and watercress salad – what could be more seasonal? This recipe from chef Terry Edward

  • 10 mins
  • 2
  • Easy


  • 1 x 300g Sirloin steak
  • 4 asparagus spears
  • 4/5 breakfast radishes sliced
  • 1 banana shallot sliced into rings
  • 150g peas
  • 1 bunch of watercress
  • 30ml of olive oil
  • Juice of half a lemon
  • salt & pepper


  1. Season the steak well with salt and pepper on both sides. Heat a splash of oil in a frying pan over a medium heat and fry the steaks for about 2 minutes on each side for medium. Remove steak from the pan and allow to rest for 5 minutes.
  2. While the steak is resting you can make your salad, using a peeler shave your asparagus spears into thin ribbons, thinly slice your radish and add both to a bowl with the watercress, peas and shallot ring.
  3. In a small cup mix the simply dressing of lemon juice olive oil and salt and pepper before adding a couple of splashes to your salad and tossing.
  4. Thinly slice your steaks before roughly scattering your salad mix on a large plate and topping with your beef.
  5. Season with a nice bit of sea salt and fresh cracked pepper.

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