Steak with Indian-style beetroot salad, and spiced tuna salad: David Herbert’s recipes

These warm spiced salads - an Indian-style beetroot salad to serve with steak, and a spiced tuna salad - are perfect for the autumn months.

Dig in: steak with Indian-style beetroot salad. Picture: Guy Bailey

These warm spiced salads are perfect for autumn. Use black or white sesame seeds for the tuna crust, or both.

STEAK & INDIAN-STYLE BEETROOT SALAD

800g raw beetroot

2 tablespoons rapeseed oil

2 teaspoons mustard seeds

10 curry leaves

2 garlic cloves, crushed

4cm ginger, peeled and grated

1 long green chilli, finely chopped

¾ teaspoon salt

½ teaspoon ground cumin

¾ teaspoon ground turmeric

200g grated coconut

4 tablespoons Greek-style yoghurt

2 rib-eye steaks

Scrub beetroot; boil until tender for 30-35 minutes. Rinse in cold water; slip off skins, cut into wedges. In large lidded frying pan, heat oil, add mustard seeds; when they start to pop, add curry leaves, garlic, ginger, chilli, salt, cumin and turmeric. Stir-fry 3-4 minutes; add beetroot and grated coconut; combine. With lid on, cook for 10 minutes; stir in yoghurt. Remove from heat. Brush steaks with oil. Place pan over medium-hot heat; add steaks and cook for 2-3 minutes each side. Transfer to plate to rest for 2 minutes; squeeze over lemon juice. Slice meat; serve with beetroot salad. Serves 4

SPICED TUNA SALAD

2 yellowfin tuna steaks

½ teaspoon ground coriander

3 tablespoons sesame seeds

Olive oil

For the salad

2 zucchini

1 large carrot

½ small red onion, thinly sliced

¼ cup coriander leaves

2 spring onions, sliced

½ small red chilli, deseeded, sliced

¼ cup unsalted peanuts, chopped

For the dressing

Juice 1 small lime

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 teaspoon brown sugar

1 teaspoon grated ginger

1 clove garlic, crushed

Whisk dressing ingredients; season to taste. Trim zucchini and carrot; slice into strips with a vegetable peeler. Sprinkle tuna with ground coriander, salt and pepper. Place sesame seeds on plate, add tuna and turn to coat. Heat 2 tablespoons oil in pan over medium heat. Cook tuna for 2 minutes each side; remove to rest for a few minutes. Add zucchini to pan; saute 2-3 minutes. Transfer to bowl. Cut tuna into 7mm slices. Add remaining salad ingredients to bowl. Drizzle with half the dressing; toss to combine. Season. Arrange salad on plates; top with tuna. Serve with dressing on side. Serves 4