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 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

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 2 lean sirloin or rump steaks
  • 2 teaspoons sunflower oil
  • 1 large bag watercress or salad leaves
  • 1 x 25g pack fresh basil leaves
  • 2 garlic cloves, peeled
  • 1-2 tablespoons lemon juice
  • 2 teaspoons Dijon or English mustard
  • 3-4 tablespoons 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.