Grilled steak and beetroot salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

450 g free-range beef steak
8 baby beetroot
Olive oil, for frying
Sea salt and freshly ground black pepper
Wild rocket, for garnish
Crumbled Danish feta, for garnish
Croutons, for garnish

Method

Preheat the oven to 180°C.

Pan-fry the beef steak in a hot pan with olive oil, sea salt and freshly ground black pepper until medium rare, or cooked to your liking. Set aside to rest then slice.

Roast the baby beetroot or cook in rapidly simmering water for 15 minutes until soft, then peel. Cut into wedges and arrange on 4 plates.

Top with wild rocket, crumbled Danish feta, the steak strips and croutons.

Serve with a mustard and garlic vinaigrette.

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