Beef and Ham Roulade with Mixed Green Salad
Ingredients
- For the salad
- 250 grams mixed Lettuce
- 150 grams Cherry tomatoes
- 3 Tbsps red Wine vinegar
- 6 Tbsps olive oil
- salt (and pepper)
- For the roulade
- 1 kilogram Sirloin steak (thinly sliced)
- 300 grams Prosciutto
- 4 Tbsps medium-hot Mustard
- ½ bunch thyme
- ½ bunch oregano
- salt (and pepper)
- 2 Tbsps olive oil
- 4 Corn
- 2 Tbsps salted butter
Preparation steps
For the roulade: Combine 1 tablespoon mustard, the finely chopped thyme and oregano and 1 tablespoon olive oil, spread over the meat, season with salt and pepper, top with the ham and spread the remaining mustard over top. Roll up tightly and secure the ends with butcher's twine. Season the remaining olive oil with salt and pepper, rub over the meat, place in a roasting pan, cover and chill for at least 2 hours. Roast in a preheated oven at 175°C (approximately 350°F) for 1 hour 30 minutes, turning several times.
Remove the husks and silk from the corn cobs and cook in salted boiling water for about 12 minutes. Drain. For the salad: Rinse the lettuce, shake dry and tear into bite-sized pieces. Rinse the tomatoes and cut in half. Whisk the vinegar and oil together, season with salt and pepper and then drizzle over the salad.
Slice the roast. Arrange on serving plates with the salad and corn on the cob. Distribute the butter over the corn and serve.
