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


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


  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.