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Beef, Balsamic Onion and Grilled Artichoke Salad
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Cook the steaks and make the marinade the day before.
Ingredients
- 3 x 450g rump steaks and olive oil to fry them in
- 1 tablespoon wholegrain mustard
- 2 x 170g jars of Belazu Balsamic Onions (drained with vinegar reserved)
- 2 x 290g chargrilled artichokes in olive oil (drained and oil reserved)
- 3 x 85g packs of watercress
- salt and freshly ground black pepper
Method
- Rub the steaks with olive oil. Fry the steaks in batches for 7-8 minutes, turning after 3-4 minutes, for medium rare.
- Leave the steaks to cool completely, then trim away any fat and cut into finger-sized pieces.
- For the dressing, in a small bowl, lightly whisk the mustard with 4 tablespoons of balsamic vinegar from the onions, add 6 tablespoons of oil from the artichokes. Stir in any juices from the beef and season to taste.
- Arrange the watercress, onions and artichokes on a salad plate, tuck in the strips of beef and spoon over the dressing. Serve.
(Sainsbury's Magazine)
Variations
Barbecue the steaks instead of frying them.
This recipe originated from the recipe section of Belazu.com
All Belazu products shown can be purchased online or obtained from their network of stockists:
Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.
