Seared beef salad with cashew and coriander sauce
|2||Beef rump steaks, 200g each|
|1 to taste||Salt & freshly ground pepper|
|1 to serve||Mixed vegetables, such as avocados, courgettes, tomatoes, baby carrots, salad leaves, peppers, sweetcorn, new potatoes, red onion|
To make about 1 cup of sauce:
- To make the sauce, combine the coriander, parsley and nuts in a food processor and pulse until combined. Chop the garlic and add with the oil. Add lemon juice and season to taste.
- Rub the rump with oil and season well. Heat the barbecue and sear the steaks for five minutes on one side then turn and repeat. Let rest uncovered for 10 minutes before slicing.
- If using new potatoes and corn, parboil before finishing on the barbecue with your chosen sliced vegetables. Otherwise, just use avocados, cherry tomatoes, thinly sliced red onion and salad greens.
- Arrange with thin slices of beef on a platter and serve with the cashew and coriander sauce.