Rump Steak with Raw Beetroot, Red Cabbage and Lentil Salad
Photography by 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.
Related Content
![Barbecued Rump Steak with Chimichurri Sauce]()
RecipeBarbecued Rump Steak with Chimichurri Sauce
Article by Claire Aldous![Rump Steak with Spring Onion, Wasabi and Ginger Dressing]()
RecipeRump Steak with Spring Onion, Wasabi and Ginger Dressing
Article by Claire Aldous![Barbecued Flat-Iron Steak with White Cabbage and Kale Slaw]()
RecipeBarbecued Flat-Iron Steak with White Cabbage and Kale Slaw
Article by Martin Bosley![Rump Steak with Potato and Herb Salad]()
RecipeRump Steak with Potato and Herb Salad
Article by Claire Aldous
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!