Rump Steak with Raw Beetroot, Red Cabbage and Lentil Salad

, from Issue #56. August, 2015
Photography by Aaron McLean.
    Rump Steak with Raw Beetroot, Red Cabbage and Lentil Salad

    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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