Recipe

Steak & Spring Salad

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Steak & Spring Salad

Juicy steak slices, served with a salad topped with hard cheese, pea shoots and chopped almonds.




Ingredients to serve 2

  • 100g x green beans – trim ends
  • ½ head x cauliflower – cut into florets
  • 2 x rump steaks
  • ½ tsp x Dijon mustard
  • ½ tbsp x apple cider vinegar
  • ½ clove x garlic – peel, grate finely & chop
  • 2 tbsp x olive oil (from your pantry – for the vinaigrette)
  • ½ tsp x water (for the vinaigrette)
  • 1 head x lettuce
  • 30g x hard cheese – slice thinly with potato peeler
  • 10g x pea shoots
  • 2 tbsp x whole almonds – chop roughly
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • butter (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 200g x green beans – trim ends
  • 1 head x cauliflower – cut into florets
  • 4 x rump steaks
  • 1 tsp x Dijon mustard
  • 1 tbsp x apple cider vinegar
  • 1 clove x garlic – peel, grate finely & chop
  • 4 tbsp x olive oil (from your pantry – for the vinaigrette)
  • 1 tsp x water (for the vinaigrette)
  • 2 heads x lettuce
  • 60g x hard cheese – slice thinly with potato peeler
  • 20g x pea shoots
  • 4 tbsp x whole almonds – chop roughly
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • butter (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Green beans & cauliflower: Place a large frying pan on medium-high heat with a drizzle of olive oil. Add the green beans and cauliflower florets with a splash of water. Cover with a lid or a plate and cook for 3-4 minutes until cooked, but with a slight bite. Remove from the pan and rinse in cold water. Drizzle with olive oil and season with a little salt and pepper and toss to coat evenly. Set aside.

Step 3

Rump steak: Put a dry griddle/frying pan on high heat. On a chopping board rub both sides of each steak with olive oil and season with a generously salt and pepper. Place steaks in the hot pan and sear for 1½ minutes either side for a medium steak. Adjust time to suit your preference. Important – only turn steaks once using tongs (or spoons). Steaks should not overlap. In the last minute of cooking melt the butter in the pan and spoon the melted butter over the steak. When done, remove and set aside on a plate covered with tin foil to rest for about 5 minutes.

Step 4

Vinaigrette: Mix together the Dijon mustard, apple cider vinegar, garlic and olive oil (see quantity above for the vinaigrette). Mix in the water (see quantity above for the vinaigrette). Season with salt and pepper.

Step 5

Salad: Top the lettuce leaves with the green beans, cauliflower, hard cheese shavings, pea shoots and roughly chopped almonds. Add the vinaigrette and mix through.

Step 6

Serve the sliced steak with the salad on the side.