200g Steak (Rump or Sirloin)

2 spring onions

4 cherry tomatoes

50g mixed salad leaves

Red cabbage (optional)

Olive oil for frying

Butter for basting

Extra virgin olive oil

Thick balsamic vinegar de Modena

Pepper & Sea salt

Yummy, delicious and very satisfying salad.

Preparation

Take the steak out of the fridge an hour before cooking and let it reach room temperature. Sprinkle with some sea salt on both sides and set aside.

Cut a slice of fresh red cabbage and chop into small pieces.

Wash and slice the tomatoes and spring onions and set aside. Take the salad and mix it with some extra virgin olive oil and the tick balsamic vinegar de Modena.

Fry the steak

Heat some olive oil in a frying pan. Once very hot add the steak and cook as desired but medium-rare (55-60ºC) works normally best for this salad. Leave the steak frying on one side and only turn it once (probably after 1 ½ min). Fry for another minute and then add some butter and take the pan of the heat and start basting the steak with the melted butter. Keep spooning the melted butter over and over the steak. After about a minute of basting let the steak rest for 5-10min. Once rested cut into thin slices.

Assemble the salad

Start with the salad leaves and place them on a plate followed by the tomatoes. Now place the slices of steak over the salad and tomatoes. Sprinkle the spring onions and the red cabbage over the salad. Finish the salad of with a little extra virgin olive oil over the meat and a pinch of sea salt. Serve and enjoy.