Seared Beef and Basil Salad with Crispy Pita
- Anthology of Crumbs
- Sep 27
- 1 min read
1
Searing the Beef
Inspired by Ottolenghi: this version reflects his style of bold salads.
Olive oil: Choose a richer olive oil for the basil dressing.
Gluten free: Replace pita with gluten free flatbread.
Dairy free: Swap parmesan for a plant based alternative.
Advance prep: Beef can be seared ahead of time and sliced just before serving.
Notes
1
In a food processor, blend half the basil leaves with garlic, 75 ml olive oil, and salt until smooth.
2
Season the steaks generously with salt and pepper. Heat 1 Tbsp olive oil in a pan over high heat. Sear steaks for 3–4 minutes, turning once, for medium rare. Rest for 10 minutes.
3
Heat 3 Tbsp olive oil in the same pan. Add pita pieces and fry for 2–3 minutes, tossing until golden. Drain on paper towel and sprinkle with salt.
4
In a serving bowl, combine chicory, rocket, lemon juice, parmesan, basil dressing, and the remaining basil leaves.
5
Slice beef thinly across the grain. Add beef and pita to the salad. Toss lightly and serve immediately.
Instructions
50 g basil leaves (2½ cups)
1 garlic clove (peeled and crushed)
75 ml olive oil (5 Tbsp)
⅓ tsp salt
Basil Dressing
2 beef sirloin steaks (200 g each
about 1.5 cm thick)
2 pita breads (torn into 3 cm pieces)
2 red chicory (leaves halved lengthwise on the diagonal)
40 g rocket (2 cups)
3 Tbsp lemon juice
60 g parmesan (shaved)
60 ml olive oil (4 Tbsp)
salt and freshly ground black pepper
Salad
Seared Beef and Basil Salad with Crispy Pita
Anthology of Crumbs
Inspired by Ottolenghi, this salad layers seared beef with chicory, rocket, basil dressing, and parmesan. Crisp shards of pita add texture, while lemon brings brightness. With its bold flavors and easy prep, it makes an elegant starter or a light meal.
Servings :
4
Calories:
Prep Time
20 min
Cooking Time
15 min
Rest Time
10 min
Total Time
45 min
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