Ingredients
- 450g lean beef rump steak
- 375g new potatoes, peeled and halved
- 1 medium cucumber, sliced
- 3 tablespoons freshly chopped flat-leaf parsley
- 40g flaked almonds, toasted
- 4 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- 2 tablespoons runny honey
- 85-100g g bag mixed salad leaves
- 8 cherry tomatoes, halved
Method
- Cook the potatoes, peeled in boiling salted water for 10-15 minutes, or until tender. Drain and set aside.
- Add the cucumber to a large bowl with the parsley and almonds. Add the potatoes.
- To prepare the dressing, in a small bowl whisk together half the olive oil, sherry vinegar, runny honey and season.
- Heat the remaining olive oil in a pan and the steaks according to preference. Season and set aside to rest for 5-10 minutes.
- Cut the beef into 5cm/2in strips and add to the rest of the salad ingredients. Pour any of the beef juices from the pan into the salad dressing.
- Arrange the salad leaves onto a large plate, scatter the tomatoes, over the salad leaves and spoon over half the dressing.
- Pile the beef and potato salad onto the plate, drizzle with the remaining dressing and garnish with sprigs of extra flat-leaf parsley.
Additional Cooking Information
Based on a 2cm/¾inch thick steakTo Cook Rare: 2½ minutes on each sideTo Cook Medium: 4 minutes on each sideTo Cook Well Done: 6 minutes on each side
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Notes
Based on a 2cm/¾inch thick steak To Cook Rare: 2½ minutes on each side To Cook Medium: 4 minutes on each side To Cook Well Done: 6 minutes on each side Share it with your friends Print Ingredients 450g lean beef rump steak 375g new potatoes, peeled and halved 1 medium cucumber, sliced 3 tablespoons freshly chopped flat-leaf parsley 40g flaked almonds, toasted 4 tablespoons extra virgin olive oil 2 tablespoons sherry vinegar 2 tablespoons runny honey 85-100g bag mixed salad leaves 8 cherry tomatoes, halved Method Cook the potatoes, peeled in boiling salted water for 10-15 minutes, or until tender.