Sirloin and Quail Egg Balsamic Salad

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While exploring the depths of Harris Farm one day, I came across some delicate, little quail eggs. I had tried a few different ways of cooking them, but I think they really were at their finest paired with this sirloin steak, salad and easy balsamic dressing. They have quite a rich flavour that balances with the bite of the balsamic vinegar.

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This is actually a very easy dish, with the only pressure point really being the quail eggs. You don’t need very long at all for these tiny eggs, but given that they are hard-boiled, it doesn’t really matter if you over cook them a little.

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Sirloin and Quail Egg Salad

Serves 2


400g sirloin steak

8 quail eggs

2 large handfuls of rocket

4 radishes, thinly sliced

3-4 tbs of dukkah

4 tbs caramelised balsamic vinegar

2 tbs olive oil

salt and pepper


Put on a pot of water to boil. While that is coming to the boil, put the frypan on over high heat. Pat dry the steak and season with salt and pepper. Fry the steak to your liking (mine took about 3 minutes either side).  Once the steak is cooking, place the quail eggs in the water and cook for 1 minute. Remove after one minute and place in cold water to cool and help with making the shell easier to remove. Once the steak is cooked, set aside to rest for a few minutes while you get the salad and dressing together. Toss the rocket, radish and dukkah. Divide onto two plates. In another bowl combine the caramelised balsamic vinegar and oil. Remove the shell from the eggs, the easiest way is to give it a light tap with a spoon and peel the shell under running water. Slice the eggs in half. Place on top of salad. Slice steak and place on top and then drizzle with dressing.


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