Beef, Balsamic Onion and Grilled Artichoke Salad
Cook the steaks and make the marinade the day before.
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- 1350g rump steak [about 3 steaks]
- 3 tablespoons olive oil to fry them in
- 1 tablespoon wholegrain mustard
- 340g [2 jars] Belazu Balsamic Onions (drained with vinegar reserved)
- 600g chargrilled artichokes in olive oil (drained and oil reserved)
- Belazu no longer appear to make Balsamic onions, so try pickled onions and balsamic vinegar. You can also make your own pickled onions. I've had extremely good results with a mixture of balsamic vinegar and sherry vinegar.to those.
- 160g pack of watercress
- salt and freshly ground black pepper
- 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.
This recipe originated from the recipe section of Belazu.com
Belazu products used in this recipe
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