Ingredients
- 1 thick-cut lean rump steak, about 340 g (12 oz), trimmed of fat
- coarsely ground black pepper
- ¼ tsp dried herbes de Provence, or to taste
- 500 g (1 lb 2 oz) small new potatoes, scrubbed
- 200 g (7 oz) French beans, trimmed
- 200 g (7 oz) shelled broad beans, fresh or frozen
- 200 g (7 oz) cherry tomatoes, halved
- 100 g (3½ oz) mixed black and green olives, stoned
- 2 tbsp snipped fresh chives
- 3 tbsp chopped parsley
- 100 g (3½ oz) baby leaf spinach
- 3 Little Gem lettuces, separated into leaves
- Mustard vinaigrette:
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 2 tsp Dijon mustard
- salt and pepper
Description
In This Hearty, French-style Salad, Slices Of Quickly Griddled Rump Steak Top A Mixture Of Colourful Vegetables In A Tangy Dijon Mustard Dressing. Serve With A Warm Baguette To Mop Up All The Delicious Juices.
All Recipes UK
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter