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How to make Beef, rocket and goats cheese salad

Yield = 4
Prep time: 0:05
Cook time: 0:20
Total time: 0:25

Ingredients

  • 350g baby coliban (Chat) potatoes, thinly sliced (see note)
  • 60ml (1/4 cup) olive oil
  • 500g beef rump steak
  • 1 tablespoon balsamic vinegar
  • 2 bunches rocket, ends trimmed
  • 1 treviso lettuce, leaves separated, washed, dried
  • 1/2 red onion, halved, thinly sliced
  • 45g (1/4 cup) semi-dried tomatoes, drained
  • 60g goats cheese, crumbled

Method

  • Step 1 Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Combine the potato and 1 tablespoon of oil in a bowl. Season with salt and pepper. Place the potato, in a single layer, on the lined tray. Bake for 20 minutes or until the potato is golden and starts to crisp.
  • Step 2 Meanwhile, preheat a chargrill or barbecue flat plate on high. Lightly brush both sides of the beef with a little of the remaining oil and season with salt and pepper. Cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest. Thinly slice the beef across the grain.
  • Step 3 Place the vinegar and remaining oil in a small jug and whisk until well combined.Taste and season with salt and pepper. Place the potato, rocket, treviso, onion, tomatoes and half the dressing in a large bowl, and toss to combine. Divide the potato mixture among serving bowls. Top with the beef and the crumbled goats cheese. Drizzle over the remaining dressing to serve.