Home Non VegetarianBeef Warm Beef Salad

Warm Beef Salad

Published under: BeefSalad


  • Fillet Steaks – 4, about 115 gms each, trimmed of any visible fat
  • Red Wine Vinegar – 2 tblsp
  • Orange Juice – 2 tblsp
  • Ready-made English Mustard – 2 tsp
  • Eggs – 2
  • New Potatoes – 175 gms
  • French Beans – 115 gms, trimmed
  • Mixed Salad Leaves – 175 gms
  • Yellow Pepper – 1, peeled, skinned and cut into strips
  • Cherry Tomatoes – 175 gms, halved
  • Black Olives – stoned (optional)
  • Extra Virgin Olive Oil – 2 tsp


  1. Place the steaks in a shallow dish. Blend the vinegar with 1 tblsp of orange juice and 1 tsp of mustard.
  2. Pour over the steaks, cover and leave it in the refrigerator for at least 30 minutes.
  3. Turn over halfway through the marinating time.
  4. Place the eggs in a pan and cover with cold water.
  5. Bring to the boil, then reduce the heat to a simmer and cook for 10 minutes.
  6. Remove and plunge the eggs into cold water. Once cold, shell and reserve.
  7. Place the potatoes in a saucepan and cover with cold water.
  8. Bring to the boil, cover and simmer for 15 minutes or until tender when pierced with a fork. Drain and reserve.
  9. Bring a saucepan of water to the boil, add the beans and cook for 5 minutes or until just tender.
  10. Drain, plunge into cold water and drain again.
  11. Arrange the potatoes and beans on top of the salad leaves together with the yellow pepper, cherry tomatoes and olives, if using.
  12. Blend the remaining orange juice and mustard with the olive oil and reserve.
  13. Heat a griddle pan until smoking.
  14. Drain the steaks and cook for 3-5 minutes on each side or as required.
  15. Slice the steaks and arrange on top of the salad, then pour over the dressing and serve.

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