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

Serves

4

Serving Suggestions

This recipe works well with leftover cooked roast beef too.

Ingredients

 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

Equipment

 small bowl
 brush
 grill
 resting plate
 large salad bowl.