Recipe for juicy Steak, served with a Spring Salad
50g green beans – trim ends
1/4 head cauliflower – cut into florets
1 rump steak
1/4 tsp Dijon mustard
1/4 tbsp apple cider vinegar
1/4 clove garlic – peel, grate finely & chop
1 tbsp olive oil (from your pantry – for the vinaigrette)
1/4 tsp water (for the vinaigrette)
1/2 head lettuce
15g hard cheese – slice thinly with potato peeler
5g pea shoots
1 tbsp whole almonds – chop roughly
salt & pepper (from your pantry)
olive oil (from your pantry)
butter (from your pantry)
tin foil (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Green beans & cauliflower: Place a large frying pan on medium-high heat with a drizzle of olive oil. Add the green beans and cauliflower florets with a splash of water. Cover with a lid or a plate and cook for 3-4 minutes until cooked, but with a slight bite. Remove from the pan and rinse in cold water. Drizzle with olive oil and season with a little salt and pepper and toss to coat evenly. Set aside.
Rump steak: Put a dry griddle/frying pan on high heat. On a chopping board rub both sides of the steak with olive oil and season with salt and pepper. Place steak in the hot pan and sear for 1½ minutes either side for a medium steak. Adjust time to suit your preference. Important – only turn the steak once using tongs (or spoons). In the last minute of cooking, melt the butter in the pan and spoon the melted butter over the steak. When done, remove and set aside on a plate covered with tin foil to rest for about 5 minutes.
Vinaigrette: Mix together the Dijon mustard, apple cider vinegar, garlic and olive oil (see quantity above for the vinaigrette). Mix in the water (see quantity above for the vinaigrette). Season with salt and pepper.
Salad: Top the lettuce leaves with the green beans, cauliflower, hard cheese shavings, pea shoots and roughly chopped almonds. Add the vinaigrette and mix through.
Serve the sliced steak with the salad on the side.