10 minutes plus 20 minutes marinating
20 minutes
Serves 4
Ingredients
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
Cooking Method
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!