Solo: Rump & Pea Shoot Salad

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Solo: Rump & Pea Shoot Salad

Tender beef slices served with a crunchy salad with almonds and hard cheese. Topped with pea shoots.

Ingredients to serve 1

  • 75g x green beans – trim ends
  • 1 x rump steak
  • ½ tsp x wholegrain mustard
  • ¼ tbsp x apple cider vinegar
  • ¼ clove x garlic – peel, grate finely & chop
  • 1 tbsp x olive oil (from your pantry – for the vinaigrette)
  • ½ head x cos lettuce – remove leaves & rinse
  • 15g x hard cheese – slice with potato peeler
  • 10g x roasted almonds – chop roughly
  • ¼ x cucumber – slice thinly at an angle
  • 3g x pea shoots
  • butter (from your pantry)
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Green beans: Place a large frying pan on high heat. Add the green beans and cover them with the boiling water and some salt. Cook for 2-3 minutes until bright green and cooked, but with a slight bite. Remove from the pan and rinse in cold water.

Step 3

Rump steak: Use the same pan you used for the green beans, wipe it clean and dry. Place the pan on high heat. Rub the steak all over with olive oil and season well. When the pan is hot, place the steak in the pan and fry for 1½ minutes each side (medium to rare), turning only once with tongs (or spoons). Add a knob of butter in the last 30 seconds of cooking. When done, transfer to a plate, cover with tin foil and let rest for 5 minutes. Using a very sharp knife, slice the steak against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat.

Step 4

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

Step 5

Serve the cos lettuce leaves in a bowl, topped with the green beans, hard cheese shavings, chopped almonds, cucumber and pea shoots. Drizzle with the vinaigrette and serve with the steak slices.