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
- Heat grill pan or BQQ to medium high heat.
- 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.
- 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.
- Combine salad and steak in bowl. Lightly dress with Birch & Waite Balsamic Vinaigrette to serve.
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