Warm Salad of Balsamic Beef with Mustard Dressing
450 g (1 lb) thick piece Scotch rump of beef or 4x125 g (4.5 oz) rib-eye beef steaks,
2 shallots or 1 small onion, finely chopped
2 tbsp Balsamic vinegar plus extra for dressing
450 g (1 lb) baby salad potatoes, halved
225 g (9 oz) bag of baby spinach leaves
3 tbsp olive oil
2 tsp wholegrain mustard
Salt and freshly ground black pepper, to taste
- Lay the beef in a shallow dish, rub on the shallots and Balsamic vinegar. Leave to soak in the flavours for 20 minutes – longer if you have time.
- Cook the potatoes in a large saucepan of boiling water for 10 –12 minutes or until just tender. Drain thoroughly, return to the hot pan, add the spinach and cover with the lid. Leave to stand whilst cooking the beef – the spinach will soften in the residual heat. Toss with 1 tbsp olive oil and season, to taste. Divide between four plates.
- Meanwhile grill or barbecue the piece of rump for 5-6 minutes on each side or the steaks for 3-4 minutes on each side, basting occasionally with the Balsamic marinade. Leave to relax for 5 minutes; thinly slice across the grain.
- Arrange the beef on top of the potato and spinach. Whisk together the remaining olive oil, mustard and a dash of balsamic vinegar and drizzle over the warm salad. Enjoy!
Toss some chopped marinated sun-dried tomatoes in with the hot drained potato and spinach.
When the skies are sunny this recipe is ideal to barbecue. Lean and keen to fit the bill for a speedy supper come rain or shine!