Italian Chilli Beef Salad

Italian Chilli Beef Salad

250 grams baby rocket, washed and dried
500 grams Rump steak
8 semi-dried tomatoes, halved
100g fresh mushrooms, washed and cut into quarters
1/2 tablespon Lightly Dried Chilli
1 tablespon Garlic Cold Blended Paste
1/2 tablespoon
4 tablespoons olive oil
2 tablespoons white balsamic vinegar
pitted black olives
shaved parmesan

Cut the beef into thin strips, cut across the grain


In a small bowl, mix together the garlic, chilli, oregano, salt, and pepper, with the white balsamic vinegar. Lastly, add the olive oil. Stir well


Seal in a hot pan for 3-4 minutes


In large hot frying pan, seal the beef in oil in small quantities for approximately 3-4 minutes each, transferring small amounts to a plate to keep warm while cooking remaining beef


Toss the cold ingredients in a bowl, and add the dressing


Arrange salad in a serving bowl and top the salad with the tender beef strips

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