Sirloin Steak with Microgreens Salad

Main courseServes 2

Few things in life are better than a really great British steak and a salad is a great accompaniment in the hot weather. This mixed microgreens salad from the team at West Yorkshire based salad growers WS Bentley is tasty and unique with sweet, slightly spicy and peppery flavours, and can be knocked up in just a few minutes. For more recipe inspiration visit their website  


1 triple punnet of B Sow Healthy Microgreens – garlic chives, pink radish and mixed mustard

1 little gem lettuce, base removed, leaves separated and washed

2 Sirloin steaks

2 tbsp olive oil

1 tbsp Balsamic vinegar

A pinch of freshly ground black pepper and salt



  1. Season the steaks with freshly ground black pepper and salt. Heat a griddle pan over a medium to high heat, when hot add the steaks, and cook for 3 - 4 minutes on each side.
  2. Meanwhile, prepare the salad. Place the gem lettuce leaves in a bowl and break in half if the leaves are too large. Snip the 3 punnets of microgreens and add them to the bowl, toss together.
  3. Serve the steaks on top of the salad and drizzle with olive oil and balsamic vinegar. Season with more freshly ground black pepper and salt if required.