Mediterranean Beef Salad
- 3 cups new potatoes
- 2 rump Steak (approx 180 g each, trimmed of excess fat and sinew)
- ¼ cup Nut oil
- ¼ cup olive oil
- ¼ cup butter
- 4 ½ cups Arugula
- 0.333 cup sun-dried tomatoes (sliced)
Prepare the pesto by placing the basil, pine nuts, extra-virgin olive oil, garlic and a little salt in a food processor. Blitz until smooth. Add the Parmesan and pulse until a thicker consistency is reached. Chill until needed.
Cook the new potatoes in salted boiling water for 15 minutes roughly until tender. Drain and allow to cool a little.
Meanwhile, heat a heavy-based frying pan over a high heat for 1-2 minutes until it starts to smoke.
Brush the steaks with the groundnut oil and season well. Cook the steaks for 5 minutes, turning after 2 minutes and transfer to a plate. Cover loosely with foil and allow to rest in a warm place.
Add the olive oil and butter to the pan and set over a medium heat. Saute the cooked potatoes for 4-5 minutes until starting to turn golden. Remove from the heat and dress the potatoes with some prepared pesto.
Arrange the rocket and sun-dried tomatoes on serving plates. Slice the steaks into 2 cm wide strips and arrange on the salad. Dress with some of the pesto. Serve with portions of the sauteed potatoes on the side.