Beef Salad With A Touch Of Summer Recipe

There’s nothing quite like the sizzling sound of a perfectly seared rump steak paired with a colorful medley of fresh veggies to make your taste buds dance with anticipation. Ready to up your salad game with this vibrant, protein-packed creation? Let’s do this!

Indulge your taste buds with my Beef Salad With A Touch of Summer. I adore the way the fresh mixed salad leaves, cherry tomatoes, and crunchy bell peppers marry with the juicy rump steak, all made better by a zesty balsamic-Dijon dressing.

But the best part, hands down? The feta cheese.

Its creamy richness takes this salad to another level entirely.

Ingredients

• Rump Steak: Rich in protein; adds savory, hearty flavor to salads.
• Mixed Salad Leaves: Provides fiber; low in calories, high in vitamins.
• Cherry Tomatoes: juicy sweetness; high in vitamins A and C.
• Cucumber: Hydrating; adds crisp texture, low calories.
• Red Onion: Adds tangy zest; contains antioxidants.
• Olive Oil: Heart-healthy fats; flavorful, supports nutrient absorption.
• Balsamic Vinegar: Adds tangy sweetness; contains antioxidants.
• Feta Cheese: Creamy, salty; provides calcium, enhances flavors.

Ingredient Quantities

• 500g rump steak
• 200g mixed salad leaves
• 200g cherry tomatoes, halved
• 1 cucumber, sliced
• 1 red onion, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 2 tablespoons fresh basil, chopped
• 100g feta cheese, crumbled
• 2 tablespoons toasted pine nuts

How to Make this

1. Sprinkle salt and pepper on both sides of the rump steak. Allow it to rest for 15 minutes at room temperature.

2. In a skillet over medium-high heat, 1 tablespoon of olive oil is heated. The steak is added and cooked for 3-4 minutes on each side for medium-rare, or until it reaches the desired level of doneness. From the pan, it is removed, rested for 5 minutes, and then sliced thinly against the grain.

3. To make the dressing, whisk together in a small mixing bowl the balsamic vinegar, Dijon mustard, remaining tablespoon of olive oil, minced garlic, and salt and pepper to taste.

4. In a big bowl for salad, mix various salad leaves, cherry tomatoes, cucumbers, red onions, red bell peppers, and yellow bell peppers.

5. Pour the salad mixture and toss it well to combine. The dressing goes over the mixture, and then you mix it well.

6. Set the sliced steak atop the salad.

7. Distribute the broken feta cheese across the salad.

8. Chopped fresh basil gives a burst of freshness to this dish. Sprinkle it on just before serving.

9. To provide a contrasting texture, top with toasted pine nuts.

10. Immediately serve, enjoying the vibrant flavors that bring a hint of summer to your plate.

Equipment Needed

1. Skillet
2. Tongs
3. Small mixing bowl
4. Whisk
5. Large salad bowl
6. Knife
7. Cutting board
8. Measuring spoons
9. Serving plates or bowls

FAQ

• Can I use a different cut of beef instead of rump steak?Rump steak can be replaced with sirloin or flank steak for akin results.
• How can I make this salad vegetarian?Leave out the cow. Substitute either more feta cheese or a plant-based protein, like chickpeas or grilled tofu.
• Is there an alternative to balsamic vinegar in the dressing?Substitutes for red wine vinegar include apple cider vinegar and, of course, red wine vinegar.
• How should the steak be cooked for this salad?For optimal outcomes, grill or pan-sear the steak to medium-rare and let it rest before you slice it.
• Can the salad be prepared in advance?The vegetables and dressing can be prepared in advance, but for the freshest taste, slice the steak and put the salad together right before serving.
• What can I use instead of pine nuts?Almonds cut into slivers or walnuts that have been chopped are excellent substitutes for pine nuts.
• Can I add other vegetables to the salad?You can add other seasonal vegetables like avocados or radishes to this dish.

Beef Salad With A Touch Of Summer Recipe Substitutions and Variations

Sirloin or flank steak can be substituted for rump steak, if desired.
You can use arugula or spinach to replace mixed salad greens.
Feta cheese can be replaced by goat cheese or blue cheese.
Pine nuts can be swapped for chopped walnuts or almonds.
Balsamic vinegar: Red wine vinegar or apple cider vinegar can work as well.

Pro Tips

1. Perfect Steak Searing: Ensure the skillet is preheated until it’s very hot before adding the steak. This creates a nice crust and enhances the flavor, while locking in the juices inside.