Beef Salad with Balsamic Vinaigrette

scroll down arrow

SERVES: 4
PREP TIME: 30 minutes

Rump steak 400 g

Cherry tomatoes 8-10

Mixed baby leaves 200 g

Carrots 2 medium

Radish 3-5 each

Celery 1 stick

Balsamic Vinaigrette Dressing 100 mL

Method

  1. Heat grill pan or BQQ to medium high heat.
  2. For the salad, wash and dry the baby leaves, slice radish and celery, halve cherry tomatoes and use a peeler to make carrot ribbons. Combine all salad ingredients in a bowl and set aside in fridge.
  3. Lightly brush steak with oil and season with salt and pepper. Cook steak to desired degree (medium-rare shown in picture). Rest steak for 5 minutes before slicing across the grain.
  4. Combine salad and steak in bowl. Lightly dress with Birch & Waite Balsamic Vinaigrette to serve.

Explore Our Recipes

Looking for some inspiration to enhance your menu? Our recipes have been hand selected to help you elevate your menu with authentic flavours and fresh ideas.

Char Grilled Steak with Handcut Chips and Birch & Waite Classic Béarnaise Sauce
Wagyu Beef and Maple Bacon Burger with Birch & Waite Premium Burger Sauce
Mexican Burrito Bowl with Birch & Waite Smokey Chipotle Mayonnaise
Vegan Okonomiyaki with Birch & Waite Vegan Mayonnaise
Vegan Grazing Platter
Spiced Roast Potato Salad with Birch & Waite Aioli Garlic Mayonnaise
Moroccan Roast Pumpkin with Birch & Waite Green Goddess Dressing
Harissa and Maple Roasted Cauliflower Steaks with Birch & Waite Vegan Aioli Garlic Mayonnaise
Roast Vegetable Tostadas with Birch & Waite Vegan Smokey Chipotle Mayonnaise
Chicken Chickpea Quinoa Power Salad with Birch & Waite Green Goddess Dressing
Chickpea Salad with Birch & Waite Greek Lemon Dressing
Roasted Veggies and Grilled Corn with Birch & Waite Smokey Chipotle Mayonnaise
Poached Eggs on Spinach with Birch & Waite Hollandaise Sauce
Chicken Freekah Salad with Birch & Waite Whole Egg Mayonnaise
Stone Fruit and Haloumi Salad with Birch & Waite Beetroot & Blood Orange Dressing
Lemon Crumbed MSC Snapper and Twice Cooked Potato Wedges with Birch & Waite Tartare Sauce
Vegetarian Pizza with Birch & Waite Italian Truffle Mayonnaise
Poke Bowl with Birch & Waite Japanese Style Dressing
Sweet Toasted Brioche with Crab, Heirloom Tomato and Chive Salad with Birch & Waite Hollandaise Sauce
Ham Hock, Leek and Egg Tartlets with Birch & Waite Hollandaise Sauce
Wagyu Beef Burger with Birch & Waite Aioli Garlic Mayonnaise and Birch & Waite Beetroot Relish
Seared Tuna Salad with Birch & Waite Japanese Style Dressing
Steamed Asparagus and Broccolini with Birch & Waite Hollandaise Sauce
Fritto Misto with Birch & Waite Aioli Garlic Mayonnaise
Porterhouse Steak with Birch & Waite Japanese Style Dressing
Prawn Cocktail Salad with Birch & Waite Creamy Cocktail Seafood Sauce
More Inspiration

Explore Our Range

We've created a wide range of fresh, superior quality products, all made with the finest, fresh, Australian ingredients from our kitchens in Marrickville, Sydney.

Fresh Mayonnaises
Fresh Dressings
Fresh Sauces
Fresh Relishes
Fresh Desserts
See All Products

Contact us

Email: cs@birchandwaite.com.au

Phone: +61 2 8668 8000

Beef Salad with Balsamic Vinaigrette

Ingredients

SERVES: 4
PREP TIME: 30 minutes

Rump steak 400 g

Cherry tomatoes 8-10

Mixed baby leaves 200 g

Carrots 2 medium

Radish 3-5 each

Celery 1 stick

Balsamic Vinaigrette Dressing 100 mL


Method

  1. Heat grill pan or BQQ to medium high heat.
  2. For the salad, wash and dry the baby leaves, slice radish and celery, halve cherry tomatoes and use a peeler to make carrot ribbons. Combine all salad ingredients in a bowl and set aside in fridge.
  3. Lightly brush steak with oil and season with salt and pepper. Cook steak to desired degree (medium-rare shown in picture). Rest steak for 5 minutes before slicing across the grain.
  4. Combine salad and steak in bowl. Lightly dress with Birch & Waite Balsamic Vinaigrette to serve.

© Birch & Waite Foods Pty Ltd 2019