Rump Steak with Raw Beetroot, Red Cabbage and Lentil Salad
Photography Aaron McLean.
Serve this vibrant, healthy salad alongside a juicy steak. Any leftovers make a delicious lunch the next day.
Serves: 4
INGREDIENTS
800 grams rump steak, scotch or sirloin
olive oil
sea salt and freshly ground pepper
Salad
3 tablespoons olive oil
2 tablespoons pesto
1 tablespoon white wine vinegar
1 large beetroot, peeled
2 cups thinly shredded red cabbage
1 x 400 gram tin brown lentils, drained and rinsed
150 grams fresh white cheese of choice, such as feta, fresh mozzarella or ricotta
METHOD
Salad: Whisk the oil, pesto and vinegar together in a large bowl. Grate the beetroot on the large holes of a box grater and combine with the red cabbage and the dressing.
Steak: Rub the steaks with oil and season well. Cook in a hot pan for 2–3 minutes each side or until done to your liking. Cooking time will depend on the thickness of the steaks.
To serve: Toss the lentils through the salad to combine. Divide between plates and scatter over the cheese. Slice the steaks thinly on the diagonal and serve alongside the salad.
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