Summer Beef Salad with Watercress and Basil

A simple summer salad that makes use of our juicy rump steaks paired with vibrant flavours of basil and lemon. The perfect quick weeknight dinner. Prep time: 10 minutes / Cook time: 10 minutes / serves 4

Ingredients

• 2 Basalt Hills rump steaks

• 3-4 tablespoons olive oil

• 1 large bag watercress or salad leaves of choice

• 1/2 cup fresh basil leaves

• 2 garlic cloves, peeled

• 2 tablespoons lemon juice

• 2 tablespoons Dijon mustard

• 250 grams cherry tomatoes, halved

For the Sauce

Place the basil, lemon juice, garlic cloves and mustard into a blender and process until a rough paste is formed. With the motor still running, drizzle in the olive oil until thick. Transfer to a small bowl, season with salt and pepper then refrigerate.

For the Steaks

Brush steaks with extra olive oil and season well with sea salt and pepper. Heat a griddle pan or BBQ grill to high heat and cook steaks for 2 1/2 minutes on each side for a rare finish. A little extra if you prefer a medium or well done steak. Remove steaks and rest for five minutes on a warm plate.

To Serve

Pile the salad leaves and tomatoes onto a serving plate. Slice the rested steaks diagonally and add any extra juices to the sauce. Toss the steak with the salad, dress with the sauce and serve immediately for a zesty taste of summer.

This salad also works well with left over Basalt Hills rare roast beef,