Summer Beef Salad

This salad recipe is very quick to prepare so you can make the most of the great summer weather.

Ingredients

1tbsp olive oil

275g trimmed baby green beans

4 thinly sliced spring onions

2 beef rump steaks (500g total)

Dijon Mustard Vinaigrette

2tbsp white wine vinegar

60ml olive oil

11/2tbsps Dijon mustard

100g baby salad leaves

Instructions

1. Season steaks with salt and pepper and heat oil in a large frying pan. Cook steaks for 3 to 4 minutes on each side over a medium-high heat until medium rare or until cooked to your preference. Transfer to a warm plate and allow to rest for five minutes before thinly slicing.
2. Blanche the beans in boiling, salted water for two minutes until just tender and bright green. Drain and refresh in cold running water.
3. To make the tarragon mustard vinaigrette, whisk all ingredients together in a small bowl and season to taste with sea salt and black pepper.
4. Combine salad leaves, beans, spring onions and steak in a large bowl and season to taste. Divide salad among four plates and drizzle with dressing.