Rump Steak with Raw Beetroot, Red Cabbage and Lentil Salad
Photography Aaron McLean.
Serve this vibrant, healthy salad alongside a juicy steak. Any leftovers make a delicious lunch the next day.
Serves: 4
INGREDIENTS
800 grams rump steak, scotch or sirloin
olive oil
sea salt and freshly ground pepper
Salad
3 tablespoons olive oil
2 tablespoons pesto
1 tablespoon white wine vinegar
1 large beetroot, peeled
2 cups thinly shredded red cabbage
1 x 400 gram tin brown lentils, drained and rinsed
150 grams fresh white cheese of choice, such as feta, fresh mozzarella or ricotta
METHOD
Salad: Whisk the oil, pesto and vinegar together in a large bowl. Grate the beetroot on the large holes of a box grater and combine with the red cabbage and the dressing.
Steak: Rub the steaks with oil and season well. Cook in a hot pan for 2–3 minutes each side or until done to your liking. Cooking time will depend on the thickness of the steaks.
To serve: Toss the lentils through the salad to combine. Divide between plates and scatter over the cheese. Slice the steaks thinly on the diagonal and serve alongside the salad.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.