Hot Seared Beef Salad with New Potatoes and Honey Dressing

Delicious summer lunch or supper with beef rump strips, potatoes, salad and flaked almonds and a tangy honey and vinegar dressing.

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

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 450g lean beef rump steak
  • 375g new potatoes, peeled and halved
  • 1 medium cucumber, sliced
  • 3 tablespoons freshly chopped flat-leaf parsley
  • 40g flaked almonds, toasted
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 2 tablespoons runny honey
  • 85-100g bag mixed salad leaves
  • 8 cherry tomatoes, halved

Method

  1. Cook the potatoes, peeled in boiling salted water for 10-15 minutes, or until tender. Drain and set aside.
  2. Add the cucumber to a large bowl with the parsley and almonds. Add the potatoes.
  3. To prepare the dressing, in a small bowl whisk together half the olive oil, sherry vinegar, runny honey and season.
  4. Heat the remaining olive oil in a pan and the steaks according to preference. Season and set aside to rest for 5-10 minutes.
  5. Cut the beef into 5cm/2in strips and add to the rest of the salad ingredients. Pour any of the beef juices from the pan into the salad dressing.
  6. Arrange the salad leaves onto a large plate, scatter the tomatoes, over the salad leaves and spoon over half the dressing.
  7. Pile the beef and potato salad onto the plate, drizzle with the remaining dressing and garnish with sprigs of extra flat-leaf parsley.