Beef with Broad Bean and Spinach Salad
A beef steak salad for 2 with baby spinach, fresh broad beans served with a mustard mayonnaise. Great for a barbecue or alfresco gathering.
based on a 2cm thick steak
To Cook Rare: Rare: 2½ minutes on each side
To Cook Medium: Medium: 4 minutes on each side
To Cook Well Done: Well done: 6 minutes on each side
- 2 lean sirloin, rump or picanha steaks
- 2 teaspoons rapeseed or olive oil
- For the Mustard Mayonnaise:
- 100ml half-fat or reduce calorie mayonnaise
- 2 teaspoons Dijon or wholegrain mustard
- For the Broad Bean and Spinach Salad:
- 150g fresh or frozen broad beans, blanched
- 1 x 20-25g pack freshly chopped flat-leaf parsley or chives
- 1 large garlic clove, peeled and finely chopped or crushed
- 2 tablespoons extra virgin rapeseed or olive oil
- 1 x 100g pack baby spinach leaves or pea shoots
- To prepare the broad beans; bring a small pan of water to the boil and cook the beans for 2 minutes, drain and when cool enough to handle peel the pale outer skin and set aside.
- To prepare the mustard mayonnaise; in a small bowl mix the ingredients together and set aside.
- To prepare the salad dressing; put the parsley or chives in a large bowl and add the garlic, oil, spinach leaves or pea shoots and broad beans. Toss gently to coat. Season if required.
- Season the steaks, brush with the oil and cook in 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.
- 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.
- Serve immediately with the mayonnaise and crusty bread.