Warm Rump Steak and Beetroot Salad with Goat's Cheese
Makes 1 serving

INGREDIENTS
120 g Rump steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
120 g Cooked beetroot (From a vacuum pack, not the ones in vinegar. Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.)
70 g Mixed salad leaves
15 g Soft goat's cheese
8 g Walnuts
4 g Olive oil
2 tsp (10 g) Balsamic vinegar
1 tsp, about 6 g Dijon mustard
To taste Salt

METHOD
1. Sear the salted steak in a very hot dry pan for three minutes a side and rest it for five.
2. Whisk the oil, balsamic, mustard and a pinch of salt. Toss the leaves and the beetroot wedges through it.
3. Slice the steak, lay it over the salad, and crumble the goat's cheese and walnuts on top.

Contains milk, tree nuts, mustard and sulphites.
Nearly every bottle of balsamic lists sulphites.

RECIPE NOTES
The cheese and walnuts are about 100 kcal of this plate between them. They are what makes it a dinner rather than a side salad, so measure them rather than leave them out.
368 kcal with 15 g of carbohydrate. A slice of rye bread alongside adds 90.

Full recipe: https://www.getfuel8.com/recipes/warm-rump-steak-beetroot-goats-cheese-salad
