Beef Salad




  • 1/2 tsp salt

  • 1 small red onion, halved and thinly sliced

  • 100 g radishes, sliced

  • 1 thick-cut lean rump steak, trimmed of fat

  • 1 tbsp olive oil

  • 1/4 tsp dried mixed herbs

  • 2 tbsp walnut oil

  • 1 tbsp balsamic vinegar

  • 4 celery stalks, sliced on diagonal

  • 125 g bag of mixed lettuce leaves



  • 1. Stir salt into bowl of cold water until dissolved. Add onion and radish slices and leave to soak while cooking steak.

  • 2. Heat nonstick frying pan until hot. Pat steak dry with paper towel. Rub steak on both sides with 2 tsp of olive oil, then season with herbs and some black pepper. Cook steak for 2 1/2–3 1/2 minutes per side. Transfer steak to board and leave to rest.

  • 3. Whisk remaining olive oil, walnut oil and vinegar together. Cut steak into slices about 1/4 in. thick. Pour collected juices into dressing.

  • 4. Drain onion and radishes well, put into large bowl; add dressing with celery and beef. Gently toss. Divide salad among four plates, then spoon over beef mixture. Serve immediately.

Serves 4