Italian inspired warm steak salad
Essence columnist Barb Palmer has been part of the friendly team at Rangiora New World for 20 years, the last eight as their Brand Ambassador sharing recipes and ideas with customers.
We’re making a Italian-Inspired Warm Steak Salad, another popular recipe from our New World Recipe Collection.
This salad is so easy to make and with the addition of Basil Pesto certainly adds to the flavour. Use your favourite steak, we went with rump, certainly value for money and tenderising it with the rolling pin certainly does the trick. Cook it medium/rare about 1 -1/2 minutes either side and most important rest it for a few minutes before you slice it. Choose the smallest new potatoes you can find as they look great whole. The addition of rocket also gives the salad a nice peppery flavour. If you don’t have any pine nuts in the cupboard substitute with some toasted walnuts. Perfect hot or cold and any leftovers are great the next day.
Italian inspired warm steak salad
Serves 4
Ingredients
500g rump steak
1kg new season baby potatoes
2 Tbsp basil pesto
1 bag of rocket
handful of shaved parmesan
Optional: 1 bag of pine nuts
Method
1. Remove fat and gristle from the rump steak. Place the steak between two pieces of baking paper and bash with a rolling pin until it’s about 1cm thick – this will tenderize the steak. Season the meat well and set aside.
2. Boil the potatoes for 10 - 12 minutes, or until fork tender.
3. Once the potatoes are cooked, drain and toss in half the pesto. Put aside with lid still on.
4. Grill the steak for 1 minute each side over a direct high heat on the BBQ. Put aside to rest for a few minutes.
5. Spread the remaining pesto onto a large sharing platter followed by layers of rocket and potatoes.
6. Thinly slice the steak at an angle, place onto platter topped with shaved parmesan.
Top tip: sprinkle a handful of toasted pine nuts on top of your salad for extra crunch.