Beef Salad with Watercress and Basil Sauce Beef Salad with Watercress and Basil Sauce

Beef Salad with Watercress and Basil Sauce

A wholesome alfresco salad bursting with summer flavours. Cooked sirloin or rump steaks combined with peppery watercress leaves drizzled with a basil sauce made with fresh basil, lemon juice, mustard, lemon juice and olive oil.

prep time
10 mins

cook time
12 minutes

4 people

Based on a 2cm thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side


  • 2 lean sirloin or rump steaks
  • 2 teaspoons sunflower oil
  • 1 large bag watercress or salad leaves
  • 1 x 25g pack fresh basil leaves
  • 2 garlic cloves, peeled
  • 1-2 tablespoons lemon juice
  • 2 teaspoons Dijon or English mustard
  • 3-4 tablespoons extra virgin olive oil


  1. To prepare the sauce; place the basil, garlic, lemon juice and mustard into a food processor or blender. Blend together to a rough paste, then with the motor still running add the olive oil in a steady trickle until thick. Transfer to a small bowl, season to taste and refrigerate until required.
  2. Season the steaks, brush with the oil and cook the steaks on a preheated griddle pan, under a preheated grill or on a prepared barbecue according to your preference. Transfer to a warm plate and leave to rest for 5 minutes.
  3. Pile the salad leaves on to a serving plate. Slice the steaks diagonally, adding any meat juices to the sauce. Toss the strips in the salad and drizzle with the sauce.
  4. Serve immediately.


This recipe works well with leftover cooked roast beef too. Serve any remaining basil sauce with pasta.