Scotch Beef Salad with Red Pepper Mayonnaise
225 g (8 oz) lean Scotch Beef popeseye (rump) steak
5 ml (1 tsp) oil
1-2 cloves garlic, crushed
200 g (7 oz) mixed salad leaves
1/4 cucumber, cut into thick chunks
Red Pepper Mayonnaise
1 red pepper, de-seeded and quartered
1 red chilli, de-seeded and cut in half
60 ml (4 tbsp) mayonnaise
5 ml (1 tsp) paprika
- Grill the peppers and chilli, skin side up until charred, then remove the skin, (this is much easier if you place the cooked peppers into a plastic bag to cool – the skins peel off easier).
- Finely chop peppers and chilli and add mayonnaise and paprika.
- Heat oil and cook the steak for 2 – 3 minutes.
- Add the garlic and cook for a further 1 – 2 minutes. (Cook for longer if you prefer well done meat). Cut the steak into slices.
Place salad leaves and cucumber in a serving dish, add the meat and serve with red pepper mayonnaise spooned over meat strips and salad leaves.