Make it Scotch

Rump Steak and Chicory Salad

  • Prep 15 mins
  • Cook 25 mins
  • Serves 4

Ingredients

Cooking Method

  • 1
    Cook the potatoes in lightly salted water for about 10-15 minutes depending on their size. Drain and set aside.
  • 2
    Heat a griddle pan, brush the chicory with olive oil, sprinkle with a little salt and griddle for about two minutes, cut side down first, then turn onto the curved side for a further two minutes, remove from the pan while you cook the steak.
  • 3
    Rub the steak with the garlic and a little salt and griddle on high heat for 3 or 4 minutes on each side if it's very thick, or less if it's slimmer, turning every 30 seconds of so, to prevent the meat from toughening. Set aside on a board ready to slice while you whisk together the walnut oil, sherry vinegar, honey or maple syrup, mustard and shallot.
  • 4
    To serve, mix together the potatoes, chicory, dressing and lambs lettuce, divide between plates and top with some slices of steak.
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