Name: Horseradish beef salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 450 gram beef rump steak, fat trimmed; olive oil cooking spray; 1 1/2 tablespoon cider vinegar; 3 teaspoon horseradish cream; 1 green oak leaf lettuce, trimmed, leaves separated; 1 lebanese cucumber, thinly sliced; 2 medium tomatoes, cut into wedges; 1 avocado, thinly sliced; 1 small red onion, thinly sliced

Horseradish beef salad

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

450 gram beef rump steak, fat trimmed

olive oil cooking spray

1 1/2 tablespoon cider vinegar

3 teaspoon horseradish cream

1 green oak leaf lettuce, trimmed, leaves separated

1 lebanese cucumber, thinly sliced

2 medium tomatoes, cut into wedges

1 avocado, thinly sliced

1 small red onion, thinly sliced

Method

1.Preheat a char-grill or barbecue on high.

2.Season both sides of beef with pepper. Spray with oil. Cook for 4 minutes each side for medium or until cooked to your liking.

3.Transfer beef to a heatproof plate. Cover with foil; rest for 5 minutes. Slice.

4.Meanwhile, whisk vinegar, 1 1/2 tablespoons water and horseradish in a small bowl until combined.

5.Divide lettuce, cucumber, tomato, avocado, beef and onion among serving bowls. Drizzle with dressing; serve at once.

No horseradish cream? Use 2 teaspoons Dijon or wholegrain mustard. Replace lettuce, with a bunch of trimmed watercress or 80g baby rocket.
Note

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Ingredients

Method

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