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Rare roast beef salad

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4 servings Prep: 10 mins, Cooking: 15 mins
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A stunning, meaty salad for hot days.

By Food24 November 03 2009
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Ingredients (9)

16 baby potatoes
45 ml butter
800 g rump steak — trimmed
oil — for coating
black pepper — freshly ground
30 ml oil
lettuce
vinegar — balsamic
lemon — or lime, wedges
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Method:

Place potatoes in boiling water and boil until just cooked. Drain and stir in butter to coat well.
Slice them in half and set aside.

Brush steak with oil and coat with pepper.

Heat 30 ml oil in a frying pan and fry for two minutes on each side, or until cooked to your liking. Slice thinly and season lightly
with salt.

To serve, mix together salad leaves and potatoes.

Arrange on a serving platter and top with steak slices.

Drizzle with balsamic vinegar and serve with lemon or lime wedges.

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