Rump Steak and Griddled Chicory Salad with walnut oil and sherry vinegar dressing
500 g waxy salad potatoes e.g. Charlotte or Ratte, halved
2 yellow heads chicory, quartered lengthwise
2 red heads chicory, halved
1 tbsp olive oil
400 g thick Scotch Beef PGI rump or sirloin steak, trimmed of any excess fat and gristle
1 clove garlic, crushed
5 tbsp walnut oil
2 tbsp sherry vinegar
1 tsp clear honey or maple syrup
1 tbsp Dijon mustard
1 small shallot, finely chopped
A large handful of lambs lettuce, corn salad or rocket
- Cook the potatoes in lightly salted water for about 10-15 minutes depending on their size. Drain and set aside.
- Heat a griddle pan, brush the chicory with olive oil, sprinkle with a little salt and griddle for about two minutes, cut side down first, then turn onto the curved side for a further two minutes, remove from the pan while you cook the steak.
- Rub the steak with the garlic and a little salt and griddle on high heat for 3 or 4 minutes on each side if it’s very thick, or less if it’s slimmer, turning every 30 seconds of so, to prevent the meat from toughening. Set aside on a board ready to slice while you whisk together the walnut oil, sherry vinegar, honey or maple syrup, mustard and shallot.
To serve, mix together the potatoes, chicory, dressing and lambs lettuce, divide between plates and top with some slices of steak.
This could also be served as one large bowl with the steak tossed with the salad.