About this recipe:In this hearty, French-style salad, slices of quickly griddled rump steak top a mixture of colourful vegetables in a tangy Dijon mustard dressing. Serve with a warm baguette to mop up all the delicious juices.
1 thick-cut lean rump steak, about 340 g (12 oz), trimmed of fat
coarsely ground black pepper
¼ tsp dried herbes de Provence, or to taste
500 g (1 lb 2 oz) small new potatoes, scrubbed
200 g (7 oz) French beans, trimmed
200 g (7 oz) shelled broad beans, fresh or frozen
200 g (7 oz) cherry tomatoes, halved
100 g (3½ oz) mixed black and green olives, stoned
2 tbsp snipped fresh chives
3 tbsp chopped parsley
100 g (3½ oz) baby leaf spinach
3 Little Gem lettuces, separated into leaves
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
2 tsp Dijon mustard
salt and pepper
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Method Prep:45min › Cook:5min › Ready in:50min
Pat the steak dry with kitchen paper. Season on both sides with pepper and dried herbs. Set aside.
Place the potatoes in a saucepan of boiling water and cook for 10 minutes. Add the French and broad beans and cook for a further 5 minutes or until all the vegetables are just tender. Drain in a colander and rinse with cold water to cool a bit.
Put the potatoes and beans in a large bowl and add the tomatoes, olives, chives and parsley. Set aside.
Heat a ridged cast-iron grill pan or a non-stick frying pan until hot. Cook the steak for 2½ minutes on each side. It will be rare; cook longer if you prefer it medium or well-done. Remove to a plate and leave to rest for 5 minutes.
Meanwhile, place the dressing ingredients in a screw-top jar with 2 tbsp water and season with salt and pepper to taste. Shake to mix.
Cut the steak into slices about 5 mm (1/4 in) thick and add to the vegetables. Pour any juices that have collected on the plate into the dressing. Pour the dressing over the meat and vegetables and toss until thoroughly combined. Arrange the spinach and lettuce leaves in a large salad bowl or on a large platter. Spoon on the steak salad and serve immediately.
Some more ideas
Veal and chicken can also be used in this salad. Replace the steak with 300 g (10 1/2 oz) thinly sliced veal escalopes, griddled over a moderate heat for 2–2 1/2 minutes, or 300 g (10 1/2 oz) diced cooked chicken (without skin). * Instead of broad beans use 2 avocados, peeled, stoned and diced.
Potatoes are a classic source of starchy carbohydrate for everyday meals. The preparation method makes a big difference to the amount of dietary fibre provided: new potatoes cooked in their skins offer one-third more fibre than peeled potatoes. Cooking potatoes in their skins also preserves the nutrients found just under the skin. * Robust broad beans go well with beef and they bring valuable dietary fibre to the dish. * Parsley has long been appreciated as a breath freshener, particularly when eaten raw with or after a dish containing garlic. Parsley is also nutritious, being a useful source of folate, iron and vitamin C.