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Steak with butter bean & tomato salad
Steak with butter bean & tomato salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Tangy balsamic mustard marinade elevates beef and vibrant veggies.
Ingredients:
  • 60ml (1/4 cup) balsamic vinegar
  • 46.80 gm wholegrain mustard
  • 4 (150g each) beef rump steaks
  • 250g punnet baby roma tomatoes, halved
  • 1 large red onion, halved, cut into thin wedges
  • 1/2 tsp dried chilli flakes
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
  • 400g can butter beans, rinsed, drained
  • 62.50 ml fresh basil leaves
  • Balsamic vinegar, extra, to serve
Instructions:
  • Mix the vinegar and mustard in a shallow glass or ceramic dish, then add the steak and coat it evenly. Cover with plastic wrap and refrigerate for 30 minutes to let it marinate.
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper. Place tomatoes and onions on the tray. Spray them with oil and sprinkle with chili and pepper. Roast for 15 minutes until tomatoes are tender.
  • Simmer the asparagus in boiling water until vibrant green and crisp-tender, about 2-3 minutes. Shock them in cold water, then combine with the butter beans in a bowl.
  • Preheat a barbecue grill or chargrill on high. Remove the beef from the marinade, spray with oil, and grill for 2-3 minutes on each side until cooked to your preference. Let it rest covered for 5 minutes, then thinly slice across the grain.
  • Combine the tomato mixture and basil with the asparagus mixture, toss gently. Serve the salad on plates, top with beef, and drizzle extra vinegar on top.

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