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Warm Rump Steak and Beetroot Salad with Goat's Cheese

Make warm rump steak and beetroot salad with goat's cheese, from the first ingredient to the finished dish.

1 serving · 9 ingredients · 3 steps

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Warm Rump Steak and Beetroot Salad with Goat's Cheese, plated and ready to serve. — The finished recipe. Warm Rump Steak and Beetroot Salad with Goat's Cheese

Ingredients 1 to 6 for warm rump steak and beetroot salad with goat's cheese arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for warm rump steak and beetroot salad with goat's cheese arranged separately on a dark worktop. — Ingredients 7 to 9. 2 tsp (10 g) Balsamic vinegar. 1 tsp, about 6 g Dijon mustard. To taste Salt

Warm Rump Steak and Beetroot Salad with Goat's Cheese, preparation step 1: Sear the salted steak in a very hot dry pan for three minutes a side and rest it for five. — Step 1. Sear the salted steak in a very hot dry pan for three minutes a side and rest it for five.

Warm Rump Steak and Beetroot Salad with Goat's Cheese, preparation step 2: Whisk the oil, balsamic, mustard and a pinch of salt. Toss the leaves and the beetroot wedges through it. — Step 2. Whisk the oil, balsamic, mustard and a pinch of salt. Toss the leaves and the beetroot wedges through it.

The finished warm rump steak and beetroot salad with goat's cheese. — Step 3. Slice the steak, lay it over the salad, and crumble the goat's cheese and walnuts on top.

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