Recipe: A succulent steak salad with crispy potatoes and chilli dressing by Harvey Nichols Leeds chef

The head chef at Harvey Nichols Fourth Floor Brasserie has shared his recipe for a succulent steak salad.

Saturday, 26th June 2021, 4:45 pm

He has shared his recipe for a warm beef salad with kale, crispy potatoes, fennel, pickled turnip, cashew nuts, red pepper and chilli dressing - exclusively with Yorkshire Evening Post readers.

Watch his video tutorial above and follow the recipe below for a taste of his fine-dining at home.

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Lee Heptinstall is the head chef at Harvey Nichols Fourth Floor Brasserie (Mark Bickerdale Photography)

Ingredients: 6oz Sirloin steak; 1 turnip; 25g white wine vinegar; 12g castor sugar; 25g cashew nuts; 100g kale; 1 marinated artichoke; 1 fennel; 2 red peppers; 2 large red chillies; 1 lime; 150ml olive oil; 10g potato air bag (can be replaced with normal potato)

Method

Pick and wash the kale. Peel the turnips and slice into julienne thin strips.

Place 50ml water, the white wine vinegar and sugar into a pan and bring to boil. Let it cool and place the turnips in it.

Warm beef salad with kale, crispy potatoes, fennel, pickled turnip, cashew nuts, red pepper and chilli dressing (Mark Bickerdale Photography)

Toast the cashew nuts in a pan with a little oil and chilli powder until golden in colour. Slice the fennel and quarter the artichoke.

Place the potato air bag into oil at 180C for a few seconds until puffed up, season with salt and a little Cayenne pepper. This can be swapped with normal potatoes that have been diced up, boiled and roasted in oil.

For the dressing, roast peppers in the oven until soft. Cool, and remove the seeds and skin. Juice the lime and deseed and chop the chilli. Place the red peppers, diced chilli, lime juice and the olive oil in a blender and blitz until smooth.

Season the steak and chargrill on each side for 2-3 minutes, depending on the thickness of the steak. Let it rest, then remove the fat and slice into pieces.

Place the artichoke and fennel into a bowl. Massage the dressing into the kale, then place on top of the fennel and artichokes. Add the cashew nuts, a little more fennel and artichokes, building the salad up in layers.

Place the steak on top, followed by the pickled turnip and crispy potatoes. Add a little more dressing and enjoy.

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