Italian Style Beef Steak Salad with Parmesan
Makes 4 | Prep 10mins | Cooking 5mins
This warm, beef salad makes a delicious and light lunch or supper. Our pasture fed rump steaks work really well in this recipe, with a deep, rich flavour, firm texture and a good amount of marbling. Juicy steak nestled amongst salad leaves and dressing makes a simple but mouthwatering dish.
4 x Rump, Sirloin or Fillet Steaks
4 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
200g baby gem lettuce
60g rocket lettuce
12 cherry tomatoes
80g parmesan cheese
2 tsp Dijon mustard
Salt and pepper
Heat a griddle pan or nonstick frying pan until very hot, brush the steaks each side with a little olive oil, when the pan is hot add the steaks and cook for 1 ½ minute on each side a little more or less depending on the thickness of the steaks, this will give a medium/rare steak.
Remove the steaks to a plate and allow to rest, reserve the juices.
Combine the remaining olive oil with the balsamic vinegar and Dijon mustard with some seasoning in a bowl, add the reserve juices from the steaks. Cut the cherry tomatoes in half, mix with the salad leaves.
On a chopping board cut the steaks into slices.
Arrange the salad on a plate, drizzle over the dressing and place the steaks on top.
Finally, sprinkle with the grated parmesan cheese and serve.
Shop the ingredients
Pasture Fed Rump Steak
Pasture Fed Sirloin Steak