About this recipe:Griddling lean, tender steak gives it a smoky flavour that enhances a refreshing salad of crisp vegetables in a walnut and balsamic dressing. Enjoy with warm, crusty French bread. Delicious!
1/2 tsp salt
1 small red onion, halved and thinly sliced
100g radishes, sliced
1 thick-cut lean rump steak, about 350g, trimmed of fat
1 tbsp olive oil
1/4 tsp dried mixed herbs
2 tbsp walnut oil
1 tbsp balsamic vinegar
4 celery sticks, sliced on the diagonal
125g bag of rocket or mixed lettuce leaves such as oakleaf, romaine and lollo rosso
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Method Prep:15min › Cook:7min › Ready in:22min
Stir the salt into a bowl of cold water until dissolved. Add the onion and radish slices and leave to soak while cooking the steak (this will take away some of the heat and ‘sharpness’ and prevent the radishes from discolouring).
Heat a ridged griddle or a nonstick frying pan until hot. Pat the steak dry with kitchen paper. Rub the steak on both sides with 2 tsp of the olive oil, then season with the herbs and some ground black pepper. Cook the steak for 2 1/2-3 1/2 minutes on each side, depending on whether you like it medium-rare or medium. Transfer the steak to a board and leave it to ‘rest’ for a few minutes.
Whisk the remaining olive oil, the walnut oil and vinegar together. Cut the steak into slices about 5mm thick. Pour any juices that have collected into the dressing.
Drain the onion and radishes well, put into a large bowl, then add the dressing with the celery and slices of beef. Gently toss everything together. Divide the rocket or salad leaves among four individual plates, then spoon over the beef mixture. Serve immediately.
For rocket or mixed leaves, use chicory leaves and thinly sliced fennel. * For the radishes, use slicedred apple.
…or try this
Instead of the dressing in the basic recipe, make a horseradish dressing for the beef salad: whisk together 4 tbsp light olive oil, the juice of 1 small lemon and 2 tsp horseradish relish.