Seared beef salad
¼ cup(s), (60ml)
1 clove(s), small, crushed
Lean beef rump steak
480 g, (Buy 600g), fat trimmed
2 cup(s), 2 baby variety, leaves separated
1 medium, halved lengthways, sliced
300 g, mixed variety, halved
1 large, shredded
1 medium, thinly sliced
½ cup(s), leaves
1 x 3 second spray(s)
- Combine juice, oil and garlic in a small screw-top jar and season with salt and pepper. Seal tightly and shake to combine. Set aside for flavours to combine.
- Place snow peas in a large, heatproof bowl and prepare another bowl of iced water. Cover snow peas with boiling water and stand for 1 minute. Drain and plunge into iced water to cool. Drain and pat dry with paper towel. Cut into long, thin strips.
- Heat a large, heavy based frying pan or chargrill pan over high heat. Lightly spray steak with oil and cook for 3-4 minutes each side. Set aside to rest for 5 minutes before slicing.
- Arrange vegetables on a large platter or in a large shallow bowl. Top with beef, drizzle with dressing and sprinkle with coriander.