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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