Beef Salad

You can replace rump steak with left over cold roast beef for this salad.

Ingredients (Serves 4)

• 500g rump steak, all fat trimmed off
• 1 baby Cos lettuce, washed
• 1 bunch baby rocket, washed
• 1/4 red cabbage, shredded
• 1 punnet cherry tomatoes, cut into quarters
• 1 Lebanese cucumber sliced
• 1 red capsicum, cut into strips
• 1/2 Spanish onion, sliced
• 1/2 cup coriander leaves, chopped
• sprinkle of soy sauce

Dressing

• 1 tablespoon olive oil
• 1 tablespoon vinegar
• 1 tablespoon lemon juice
• sea salt and pepper

Method

1. Heat a non-stick frypan or a skillet (my preference) on medium heat. Cook steak, turning it over once.
2. Remove steak from pan, leave aside to cool.
3. Mix all ingredients for dressing in a cup.
4. Place all salad vegetables into a large bowl. Toss with dressing. Portion salad onto 4 dinner plates.
5. Slice the steak thinly across the grain and arrange it over the salads. Sprinkle the chopped coriander and soy sauce over each salad.