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Italian beef, rocket and parmesan warm salad recipe

17 ratings

This warm beef salad makes the perfect starter or a light flavoursome lunch. This Italian-style salad features fresh crisp leaves, vegetables and a tangy vinaigrette dressing. See method

Serves 4
3mins to prepare, 3mins to cook and 5mins to rest
325 calories / serving

Ingredients

520g rump, sirloin or fillet steaks about 2cm thick
4tbsp extra virgin olive oil
1tbsp balsamic vinegar
1 x 60g bag rocket leaves
8 cherry tomatoes
50g Parmesan cheese (in a piece)
salt, to taste
pepper, to taste

Each serving contains

Energy
1355kj
325kcal 16%
Fat
20g 29%
Saturates
6g 32%
Sugars
2g 2%
Salt
0.6g 11%

of the reference intake
Carbohydrate 2g Protein 33.6g Fibre 0.6g

Method

Heat a griddle pan or large non-stick frying pan until very hot. Meanwhile, brush the steaks each side with a little of the oil. When the pan is hot, add the steaks (cook in two batches if necessary) and cook for 1 1/2 minutes on each side (a little more or less, depending on thickness of the steaks) to produce medium-rare steaks. Remove the steaks to a rack placed over a plate in a warm place to catch the juices, and season well.
Combine the remaining olive oil with the vinegar and some seasoning in a small bowl. Arrange the rocket leaves on serving plates. Cut each cherry tomato in four and arrange over the rocket.
When the steaks have rested for at least five minutes, tip any juices beneath them into the olive oil dressing and stir. On a board, cut each steak into slices about 0.5cm thick and arrange the slices on the rocket, then add any juice from the cutting board into the dressing and sprinkle it over each plate. Shave the Parmesan over the steaks to serve.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

See more Beef recipes