• Recipes

    Make it

    All Recipes

    Make it

    Beef Recipes

    Make it

    Lamb Recipes

    Make it

    Pork Recipes

  • The Scotch Difference

    Discover

    Scotch Beef PGI

    Discover

    Scotch Lamb PGI

    Discover

    Specially Selected Pork

  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
  • Recipes
    • All Recipes
    • Pork Recipes
    • Lamb Recipes
    • Beef Recipes
  • The Scotch Difference
    • Scotch lamb
    • Scotch Beef
    • Specially selected pork
  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
Menu
  • Recipes
    • All Recipes
    • Pork Recipes
    • Lamb Recipes
    • Beef Recipes
  • The Scotch Difference
    • Scotch lamb
    • Scotch Beef
    • Specially selected pork
  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
Share on facebook
Share on twitter
Share on linkedin

Discover

Warm Salad of Balsamic Beef with Mustard Dressing

Thanks for your rating
{{ errors.first('comment_author') }}
{{ errors.first('comment_author_email') }}
Select to add your rating
For a tasty, healthy dish that’s perfect whatever the weather, try this beautiful warm salad of balsamic beef with mustard dressing recipe.

How to cook & Ingredients

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

  • 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.

    1
  • 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.

    2
  • 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.

    3
  • 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!

    4

Discover

Serving Suggestion

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!

Download Recipe
Download Ingredients

Find your Local Butcher

Buy your meat locally at one of our Scotch Butcher’s Club members. 

VIEW ALL

Discover

Scotch Beef PGI

DISCOVER MORE

Discover

Scotch Lamb PGI

DISCOVER MORE

Discover

Specially Selected Pork

DISCOVER MORE

Discover similar recipes

{{ recipe.post.post_title }}

{{ recipe.post_meta.preparation_time }}
{{ recipe.post_meta.cooking_time }}
{{ recipe.post_meta.serves }}
No results found.
cotch

Subscribe to our newsletter

Get the latest Scotch Recipes, news and competitions

Subscribe
  • Home
  • Sitemap
  • Terms & Conditions
  • Cookie & Privacy Policy
  • Helpful information and contacts
Menu
  • Home
  • Sitemap
  • Terms & Conditions
  • Cookie & Privacy Policy
  • Helpful information and contacts

© All rights reserved Scotch Kitchen 2019

Facebook-f
Twitter
Youtube
Instagram

Made with ❤ by mtc.

  • Your saved recipes