Beef Salad with Watercress and Basil Sauce

A wholesome alfresco salad bursting with summer flavours. Cooked sirloin or rump steaks combined with peppery watercress leaves drizzled with a basil sauce made with fresh basil. lemon juice, mustard, lemon juice and olive oil

Prep time
10 mins

Cook time
12 minutes

Serves
4 people

Based on a 2cm/¾inch thick steak
To Cook Rare: 2½ minutes on each side
To Cook Medium: 4 minutes on each side
To Cook Well Done: 6 minutes on each side

Ingredients
• 2 Olympus Foods sirloin or rump steaks
• Salt and freshly milled black pepper
• 10ml/2tsp sunflower oil
• 1 large bag watercress or salad leaves
• 1 x 25g pack fresh basil leaves
• 2 garlic cloves, peeled
• 15-30ml/1-2tbsp lemon juice
• 10ml/2tsp Dijon or English mustard
• 45-60ml/3-4tbsp extra virgin olive oil

Method
1. To prepare the sauce; place the basil, garlic, lemon juice and mustard into a food processor or blender. Blend together to a rough paste, then with the motor still running add the olive oil in a steady trickle until thick. Transfer to a small bowl, season to taste and refrigerate until required.
2. Season the steaks, brush with the oil and cook the steaks on a preheated griddle pan, under a preheated grill or on a prepared barbecue according to your preference. Transfer to a warm plate and leave to rest for 5 minutes.
3. Pile the salad leaves on to a serving plate. Slice the steaks diagonally, adding any meat juices to the sauce. Toss the strips in the salad and drizzle with the sauce.
4. Serve immediately.

Tips:
This recipe works well with leftover cooked roast beef too. Serve any remaining basil sauce with pasta.

Oliver Arundel

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