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Rump Steak and Chicory Salad

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This delicious warm Steak Salad with walnut oil and sherry vinegar dressing is a healthy dish perfect for summer.

How to cook & Ingredients

15 minutes
25 minutes
Serves 4

Ingredients 

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

Cooking Method

  • Cook the potatoes in lightly salted water for about 10-15 minutes depending on their size. Drain and set aside.

    1
  • 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.

    2
  • 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.

    3
  • To serve, mix together the potatoes, chicory, dressing and lambs lettuce, divide between plates and top with some slices of steak.

    4

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Serving Suggestion

This could also be served as one large bowl with the steak tossed with the salad.

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