Beef Salad with Balsamic Vinaigrette

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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


  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.

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