Name: Beef steaks with rocket and sultana salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 medium red onion, sliced thinly; 1/4 cup (60 millilitres) red wine vinegar; 1 tablespoon brown sugar; 800 gram piece beef rump steak; 2 teaspoon finely grated lemon rind; 1 tablespoon coarsely chopped fresh tarragon; 1/2 cup loosely packed fresh flat-leaf parsley leaves; 1 teaspoon dijon mustard; 6 drained anchovy fillets; 1 teaspoon drained capers, rinsed; 40 gram butter; 120 gram baby rocket leaves; 2/3 cup (110 grams) sultanas; 1 tablespoon lemon juice; 2 tablespoon olive oil

Ingredients

1 medium red onion, sliced thinly

1/4 cup (60 millilitres) red wine vinegar

1 tablespoon brown sugar

800 gram piece beef rump steak

2 teaspoon finely grated lemon rind

1 tablespoon coarsely chopped fresh tarragon

1/2 cup loosely packed fresh flat-leaf parsley leaves

1 teaspoon dijon mustard

6 drained anchovy fillets

1 teaspoon drained capers, rinsed

40 gram butter

120 gram baby rocket leaves

2/3 cup (110 grams) sultanas

1 tablespoon lemon juice

2 tablespoon olive oil

Method

1.In a medium saucepan, combine onion, vinegar and sugar; bring to the boil, stirring. Boil, stirring occasionally, 5 minutes or until onion is tender. Remove pan from heat, stand 5 minutes; drain.

2.Meanwhile, heat an oiled grill plate (or grill pan or barbecue).

3.Season beef; cook on grill plate 5 minutes each side or until cooked as desired. Remove from heat, cover; rest 5 minutes.

4.In a mortar and pestle, pound rind, herbs, mustard, anchovies and caper until combined. Add butter; pound to combine.

5.In a large bowl, place pickled onion in a large bowl with rocket, sultanas, juice and oil; toss gently to combine. Season to taste.

6.Serve beef topped with butter mixture, and accompany with salad.

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Ingredients

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