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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.