Ingredients (serves 4)
- 2 rump steaks (500g total)
- 1 tbs olive oil
- 275g baby green beans, trimmed
- 100g baby salad leaves
- 4 spring onions, thinly sliced
- Tarragon mustard vinaigrette
- 1½ tbs Dijon mustard with tarragon (see note)
- 2 tbs white wine vinegar
- ¼ cup (60ml) olive oil
Season steaks on each side with salt and pepper. Heat oil in a large frying pan and cook steaks for 3-4 minutes on each side over medium-high heat for medium-rare, or until cooked to your liking. Transfer to a plate, rest for 5 minutes, then thinly slice.
Meanwhile, blanch the beans in boiling salted water for 2 minutes or until bright green and tender. Drain, refresh in cold running water, then drain again.
For the tarragon mustard vinaigrette, whisk all ingredients in a small bowl and season to taste with sea salt and pepper.
Combine the blanched beans, salad leaves, spring onion and steak in a large bowl, season to taste with sea salt and freshly ground black pepper. Divide salad among plates and drizzle with dressing.