• 4servings
  • 50minutes
  • 612calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C, E
MineralsCopper, Natrium, Chromium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 thick-cut lean rump steak, about 340 g (12 oz), trimmed of fat

  2. coarsely ground black pepper

  3. 1/4 tsp dried herbes de Provence, or to taste

  4. 500 g (1 lb 2 oz) small new potatoes, scrubbed

  5. 200 g (7 oz) French beans, trimmed

  6. 200 g (7 oz) shelled broad beans, fresh or frozen

  7. 200 g (7 oz) cherry tomatoes, halved

  8. 100 g (3 1/2 oz) mixed black and green olives, stoned

  9. 2 tbsp snipped fresh chives

  10. 3 tbsp chopped parsley

  11. 100 g (3 1/2 oz) baby leaf spinach

  12. 3 Little Gem lettuces, separated into leaves

  13. Mustard vinaigrette:

  14. 2 tbsp extra virgin olive oil

  15. 1 tbsp red wine vinegar

  16. 2 tsp Dijon mustard

  17. salt and pepper

Instructions Jump to Ingredients ↑

  1. Pat the steak dry with kitchen paper. Season on both sides with pepper and dried herbs. Set aside.

  2. Place the potatoes in a saucepan of boiling water and cook for 10 minutes. Add the French and broad beans and cook for a further 5 minutes or until all the vegetables are just tender. Drain in a colander and rinse with cold water to cool a bit.

  3. Put the potatoes and beans in a large bowl and add the tomatoes, olives, chives and parsley. Set aside.

  4. Heat a ridged cast-iron grill pan or a non-stick frying pan until hot. Cook the steak for 2½ minutes on each side. It will be rare; cook longer if you prefer it medium or well-done. Remove to a plate and leave to rest for 5 minutes.

  5. Meanwhile, place the dressing ingredients in a screw-top jar with 2 tbsp water and season with salt and pepper to taste. Shake to mix.

  6. Cut the steak into slices about 5 mm (1/4 in) thick and add to the vegetables. Pour any juices that have collected on the plate into the dressing. Pour the dressing over the meat and vegetables and toss until thoroughly combined. Arrange the spinach and lettuce leaves in a large salad bowl or on a large platter. Spoon on the steak salad and serve immediately.


Send feedback