Beef Salad with Balsamic Vinaigrette

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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

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.

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