Hot Seared Beef Salad

Serves 4
Created by Broad Stripe's chef

Quality steak in a quick and healthy option.

Ingredients:

• 600gms Whole Rump Steak (cut into thin strips for stir frying)
• 200 gm New Potatoes
• 200 gm Cherry Tomatoes
• 8 tablespoons Olive Oil
• 3 tablespoons Honey
• 2 tablespoons White wine vinegar
• 4 tablespoons Soy sauce
• 4 tablespoons Oyster sauce
• ¼ bunch Thyme
• 2 cloves Garlic
• 60 gm Watercress
• 60gm Red Chard
• 60 gm Baby Spinach
• 2 heads Baby Gems
• Seasoning

Method:

Cut the new potatoes in half, wash and drain well, season and add 1 tablespoon olive oil, garlic and thyme. Place in a roasting dish and Cook at 180c for 20 minutes.
Clean and wash all the salad leaves (you can cut or tear the gem leaves to make them smaller) drain well.
Whisk the white wine vinegar, honey and 4 tablespoons of olive oil together to make the dressing, season.
Cut the cherry tomatoes in half.
Season the strips of beef and quickly stir fry in 2 tablespoons olive oil to get colour, add a little Soya and oyster sauce, and lastly add the new potatoes.
Dress the salad leaves and tomatoes together and divide into ten plates.
Serve the stir-fried beef and potato mix on top.

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Broad Stripe Butchers

Hot Seared Beef Salad

Ingredients:

Method:

Related Products:

Pave Rump Steaks