Warm Beef Salad with Creamy Balsamic Dressing

If you’re a little bored with ‘meat and 3 veg’, then shake things up a bit by layering your veggies and meat on a plate, drizzling it with a dressing and calling it a salad!

Warm Beef Salad with Creamy Balsamic Dressing

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m

Ingredients

  • 500 grams rump steak
  • 1 medium size sweet potato, peeled and cut into thin rounds
  • 1 bunch broccolini, cut in half
  • 50 grams goats cheese, crumbled
  • 1/4 cup pepitas (pumpkin seeds), lightly toasted
  • 2 large handfuls green beans, topped and tailed
  • 1 handful snow peas, de-stringed
  • Creamy Balsamic Dressing
  • 1/3 cup extra virgin olive oil
  • 5 teaspoons balsamic vinegar
  • 2 teaspoons honey
  • 1 heaped teaspoon tahini paste
  • salt and pepper to taste

Method

  1. Mix all the ingredients for the dressing together in a jar with a lid. Set aside.
  2. Preheat oven to 200 degrees celsius.
  3. Place sweet potato rounds on a baking tray, lightly spray with olive oil spray (or use a small amount of oil to coat), sprinkle with salt and pepper and roast for 20 mins or until soft and slightly golden. Set aside.
  4. While the sweet potato is roasting, steam the green vegetables lightly, in the microwave or in a saucepan on the stove. Set aside.
  5. Brush each side of the rump steak with olive oil and season with pepper.
  6. Heat a non stick pan over a medium to high heat and add the piece of steak. When you see blood start to rise to the surface, turn the steak over. Cook for a few minutes on the other side or until cooked to your liking and then remove from the pan. Place on a plate, and cover with foil to allow to rest.
  7. Assemble together all the ingredients, layering the green vegetables on a plate, followed by the sweet potato.
  8. Thinly slice the steak and place on top of the vegetables.
  9. Sprinkle with goats cheese and pepitas and drizzle over the dressing.

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