seared beef salad

seared beef salad

After the rare beef with dipping sauce recipe, which I like for it’s pub food flavor, try this as a healthy option or if you are having people over and some want a healthy option. This recipe is for 1 or 2 but just double or triple it for the number of people. You need to slice the beef really thin so make sure you have a very sharp knife, carpaccio thin is the best way to have this. (for 1 or 2)

What you need

250g rare beef fillet sliced paper thin
handfull of green beans
1 small onion chopped into small cubes
Mixed salad leaves
handful of cherry tomatoes halved
Palm of chopped fresh parsley
Palm of chopped fresh basil
Olive oil
Balsamic vinegar
Salt and black pepper

The process

Make the beef fillet the same as the beef with dipping sauce and slice off 250g as thin as you possibly can.

In a pan with a little olive oil over a medium heat, add the onions and cook until translucent, remove to cool.

Steam the beans for about 3 minutes to soften slighlty, you still want them to be firm, remove and let them cool.

In a bowl, add the salad leaves, tomatoes, beans and herbs, then pour over about 2 or 3 tablespoons of olive oil and balsamic vinegar and toss to coat the leaves, give it a grind of salt and lack pepper and toss again.

Place the beef around the edge of a plate and pile up the salad in the center.

You may want to add some finely sliced chili, cucumber etc to the salad… whatever your favorites are. You could also use a bought dressing like Italian or greek, something that is not creamy, just dress the leaves and not the meat.

If you are really feeling adventurous, serve with some hot out of the oven Yorkshire puddings with this foolproof Yorkshire pudding recipe