Italian-inspired warm steak salad
- Serves 4
- Prep time: 5 mins | Cooking time: 16 mins
Try this super simple steak salad to lighten up your spring dinner parties. With a side of new season baby potatoes, it makes the perfect spring dish to share with whānau!
Ingredients
500g rump steak
1kg new season baby potatoes
2 Tbsp basil pesto
1 bag of rocket
Handful of shaved parmesan
Optional: 1 bag of pine nuts
Method
Remove fat and gristle from the rump steak. Place the steak between two pieces of baking paper and bash with a rolling pin until it’s about 1cm thick – this will tenderize the steak. Season the meat well and set aside.
Boil the potatoes for 10 - 12 minutes, or until fork tender.
Once the potatoes are cooked, drain and toss in half the pesto. Put aside with lid still on.
Grill the steak for 1 minute each side over a direct high heat on the BBQ. Put aside to rest for a few minutes.
Spread the remaining pesto onto a large sharing platter followed by layers of rocket and potatoes.
Thinly slice the steak at an angle, place onto platter topped with shaved parmesan.
Top tip: sprinkle a handful of toasted pine nuts on top of your salad for extra crunch.