Summer Beef Salad Recipe

The grilled steak here accentuates the taste of fresh vegetables in a dressing of olive oil and walnut. The salad is one of those meals which leave an imprint on your mind and gives you cravings in the middle of the night. Make it for someone who criticizes your culinary skills and you will win the heart and vote of that person.

The salad is a complete meal in itself and it will just get better if you serve it with french bread. It takes just 25 minutes to prepare. If you are a person sitting on the table ,waiting for it to cook, the aroma of all the cooking flavors is not going to let you rest until you get your hands on this delicacy. Our step by step guide has the secret to this amazing dish.

Preparation Time: 25 minutes
Serving Size: 4 person
Utensils: grill or frying pan, large mixing bowl, small mixing bowl individual salad platters:


– 1/2 tsp salt
– 1 small red onion, halved and thinly slice
– 100g radishes, sliced
– 1 thick-cut lean rump steak, about 350g, trimmed of fat
– 1 tbsp olive oil
– 1/4 tsp dried mixed herbs
– 2 tbsp walnut oil
– 1 tbsp balsamic vinegar
– 4 celery sticks, sliced on the diagonal
– 125g bag of rocket or mixed lettuce leaves such as oakleaf, romaine and lollo rosso


  • 1

    Take a bowl of cold water and add the salt into it. Stir it and add the onion and radish slices. This will prevent the radish from discoloring and take away most of the sharpness. Let to soak until you are done with the steak.

  • 2

    Use a kitchen paper to pat the steak dry. Rub olive oil, herbs and ground pepper on both sides of it. Cook it in the pan for 3 minutes on each side, depending on how cooked do you like it. Remove from the heat and let it cool down on an open dish until you prepare the dressing.

  • 3

    Make the dressing now in a small bowl. Whisk the remaining olive oil, the walnut oil and vinegar together. Slice up the steak  now.

  • 4

    Put the onions and radishes into another large bowl after draining off their water. Add the dressing, steak slices and celery to the bowl. Toss together well to combine everything.

  • 5

    Divide the salad leaves among the individual salad platters. Use a spoon to scoop the salad unto the leaves. Serve right away.

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