Hot Seared Beef Salad with New Potatoes and Honey Dressing
Serves: 4 Time to table: 22 minutes
Delicious summer lunch or supper with beef rump strips, potatoes, salad and flaked almonds and a tangy honey and vinegar dressing.
Method
- (Based on a 2cm/¾inch thick steak):
- Rare: 2½ minutes on each side
- Medium: 4 minutes on each side
- Well done: 6 minutes on each side
- Cook the potatoes, peeled in boiling salted water for 10-15 minutes, or until tender. Drain and set aside.
- Add the cucumber to a large bowl with the parsley and almonds. Add the potatoes.
- To prepare the dressing, in a small bowl whisk together half the olive oil, sherry vinegar, runny honey and season.
- Heat the remaining olive oil in a pan and the steaks according to preference. Season and set aside to rest for 5-10 minutes.
- Cut the beef into 5cm/2in strips and add to the rest of the salad ingredients. Pour any of the beef juices from the pan into the salad dressing.
- Arrange the salad leaves onto a large plate, scatter the tomatoes, over the salad leaves and spoon over half the dressing.
- Pile the beef and potato salad onto the plate, drizzle with the remaining dressing and garnish with sprigs of extra flat-leaf parsley.
