Steak and Chive Yoghurt Salad

Cooking guideline based on 3cm thick steak

  • Rare: 4 minutes on each side
  • Med-rare: 5 minutes on each side (recommended)
  • Medium: 6 minutes on each side
  • Well-done: Not recommended

Variations: Substitute sirloin steak with rump or fillet steak

  1. Prepare all of the fresh ingredients for the salad and combine in a large bowl.
  2. Lightly coat the sirloin steak in olive oil and season with salt and freshly ground black pepper.
  3. Grill the steak on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above).
  4. Allow the meat to rest for half its cooking time.
  5. In the meantime, combine the yogurt with the garlic, chives and lemon juice and season to taste with salt and pepper.
  6. Using a sharp knife, thinly slice the steak and toss into the salad.
  7. Dress the salad with the chive yoghurt and a squeeze of lemon juice.


  • 1 350g sirloin steak
  • Olive oil
  • Salt and freshly ground black pepper
  • 80g baby spinach leaves
  • 30g wild rocket leaves
  • 1 large tomato, halved and sliced
  • 1/2 red onion, sliced
  • 1 avocado, sliced
  • Lemon wedges, for serving

Chive yoghurt:

  • 1 cup yoghurt
  • 1 garlic clove, crushed
  • 2 Tbsp chives, chopped
  • 1 tsp lemon juice
  • Salt and freshly ground black pepper
General Info
Prep: 10 min
Cooking: 10 min
Ready In: 20 min
Servings: 2 people
Tips & Tricks

This salad can be served as a main meal or as a starter/light meal.