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Beef & asparagus salad with soft-boiled egg
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your beef salad with a towering presentation and a decadent, runny egg.
Ingredients:
  • 4 (150g each) beef scotch fillet steaks
  • 2 bunches asparagus, woody ends trimmed
  • 80g (2 cups) baby rocket leaves
  • 60g shaved parmesan
  • 60g (1/4 cup) bought pesto dip
  • 60ml (1/4 cup) extra virgin olive oil
Instructions:
  • Place the eggs in a small saucepan and cover them with cold water. Bring to a boil, then reduce to medium heat and simmer for 4 minutes. Refresh the eggs under cold water and peel.
  • Season the steaks generously with salt and pepper, then brush them with olive oil. Heat a frying pan over medium-high heat and cook the steaks for 3-4 minutes on each side for a medium doneness or until cooked to your preference. Place the steaks on a plate, cover them with foil, and let them rest before serving.
  • 1. Boil a frying pan of water. Add the asparagus, cook for 3 minutes until vibrant green and tender-crisp. Quickly cool in cold water, then drain.
  • Slice the beef thinly and place it on serving plates along with the asparagus. Add rocket, then place an egg on top of each and gently break it in half. Sprinkle with Parmesan. In a jug, whisk pesto and extra virgin olive oil together. Drizzle over the salad and season with freshly ground black pepper.

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