Ingredients
400g rump steak or eye fillet steak
4 handfuls lettuce
3 ripe tomatoes
cut into wedges
2 Lebanese cucumbers
peeled and sliced
1 cup good quality egg mayonnaise
1 tbsp wholegrain mustard
Equipment
- 1 chopping board
- 1 non-stick frypan
- 1 small bowl
Instructions
- If you are using rump steak, place it on a sturdy chopping board or clean bench and give it a good bash. If using eye fillet, cut it into pieces 1-2 cm thick. Heat a non-stick frypan to high heat and cook the steak for about 3 minutes on each side (or as preferred).
- Transfer to a plate, cover with foil and leave to rest while you assemble the salad.
- Arrange lettuce on plates, top with tomatoes and cucumber.
- Combine mayo and mustard in a small bowl.
- Trim any fat off steak and slice thinly. Place steak on top of salad, drizzle with any juices and top with mustard mayo.
Notes
Tip
As an alternative to the mustard mayo, use horseradish cream or just plain mayonnaise for the kids.
Tip
Eye fillet steak is expensive, but you don’t need kilograms of the stuff. It is also very tender – thin slices are easy for the kids to chew.
