Seared beef salad
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Ingredients
Lemon juice
¼ cup(s), (60ml)
Olive oil
1½ tbs
Garlic
1 clove(s), small, crushed
Snow peas
250 g
Beef rump steak, raw
480 g, (Buy 600g), fat trimmed
Cos lettuce
2 cup(s), 2 baby variety, leaves separated
Lebanese cucumber
1 medium, halved lengthways, sliced
Cherry tomatoes
300 g, mixed variety, halved
Carrot(s)
1 large, shredded
Red onion
1 medium, thinly sliced
Fresh coriander
½ cup(s), leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
Arrange vegetables on a large platter or in a large shallow bowl. Top with beef, drizzle with dressing and sprinkle with coriander.
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