In honour of great British beef week, we bring you a brilliant recipes from our friends at Simply Beef and Lamb #GBBW202. A summer salad dish featuring cooked sirloin or rump steak combined with the classic caesar salad ingredients – cos lettuce, croutons, and a delicious dressing made with mustard, lemon juice olive oil, grated Parmesan and anchovy sauce.

  1. In a small bowl mix together the chives, seasoning and olive oil. Use to brush the steaks on both sides. Set aside for 5 minutes
  2. Cook the steaks under a preheated moderate grill or prepared barbecue according to your preference.
  3. Based on a 2cm thick steakTo Cook Rare: 2½ minutes on each sideTo Cook Medium: 4 minutes on each sideTo Cook Well Done: 6 minutes on each side
  4. Transfer to a plate and leave to rest for 5 minutes. Slice on the diagonal and place in a large salad bowl.
  5. Add the lettuce leaves and the croûtons.
  6. Prepare the dressing; put all the ingredients into a screw-topped jar and shake well.
  7. Drizzle over the salad, garnish with extra Parmesan and serve immediately.

Recipe Info



Serving Suggestions

This recipe works well with leftover cooked roast beef too.


 450g lean rump or sirloin steak
 1 tablespoon freshly chopped chives
 45ml/3tbsp olive oil
 1 large Cos or Romaine lettuce, leaves separated and roughly chopped
 75g prepared bread croutons
 2 teaspoons Dijon mustard
 2 tablespoons lemon juice
 4 tablespoons extra virgin olive oil
 2 tablespoons freshly grated Parmesan
 1 teaspoon anchovy sauce
 Extra fresh Parmesan shavings


 small bowl
 resting plate
 large salad bowl.