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Beef Salad

You can replace rump steak with left over cold roast beef for this salad.

Serves 4

Ingredients

• 500g rump steak, all fat trimmed off
• 1 baby Cos lettuce, washed
• 1 bunch baby rocket, washed
• 1/4 red cabbage, shredded
• 1 punnet cherry tomatoes, cut into quarters
• 1 Lebanese cucumber sliced
• 1 red capsicum, cut into strips
• 1/2 Spanish onion, sliced
• 1/2 cup coriander leaves, chopped
• sprinkle of soy sauce

Dressing

• 1 tablespoon olive oil
• 1 tablespoon vinegar
• 1 tablespoon lemon juice
• sea salt and pepper

Method

1. Heat a non-stick frypan or a skillet (my preference) on medium heat. Cook steak, turning it over once.
2. Remove steak from pan, leave aside to cool.
3. Mix all ingredients for dressing in a cup.
4. Place all salad vegetables into a large bowl. Toss with dressing. Portion salad onto 4 dinner plates.
5. Slice the steak thinly across the grain and arrange it over the salads. Sprinkle the chopped coriander and soy sauce over each salad.

Recipe created by Gül McCarty

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