Spring beef rump steak salad
Herald in spring with this easy steak salad
Serves
4
Prep Time
10 mins
Cook Time
20 mins
Easy to throw together, this rump steak salad is the ultimate quick convenient meal. A fresh, vibrant spring salad featuring tender slices of rump steak layered over peppery rocket with seasonal asparagus and courgette ribbons. Creamy blue cheese dressing adds indulgence, while toasted walnuts bring crunch. Light yet satisfying, perfect for a spring lunch or dinner.
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ShareIngredients
500g Quality Mark beef rump steak
10-12 baby new potatoes
8 asparagus tips
2 courgettes
for ribbons2 large handfuls of rocket
½ cup walnuts
toastedolive oil
salt and freshly ground black pepper
2 Tbsp mayonnaise
2 Tbsp sour cream
50g blue cheese
¼ cup lemon juice
2-3 Tbsp water
Method
Boil the baby potatoes in water until tender. Drain and allow to cool.
Use a vegetable peeler to shave long ribbons from the courgettes.
Trim the woody ends off the asparagus.
Blend mayonnaise, sour cream, blue cheese, lemon juice, and water until smooth and creamy. Adjust consistency with more water if needed.
Preheat a BBQ or skillet to high heat.
Season the steak and asparagus with olive oil, salt, and pepper.
Grill asparagus until just tender but still with bite.
Cook steak for about 3 minutes per side for medium rare or cooked to your liking.
Rest the steak for 10 minutes before slicing thinly.
Arrange rocket leaves on a large platter and add potatoes, courgette ribbons, and asparagus.
Layer over sliced rump steak and drizzle generously with blue cheese dressing.
Scatter with toasted walnuts for crunch and serve.
Nutrition Information per Serving (397g)
This nutrition analysis is based on 4 serves.
