Make it Scotch

Warm Salad of Balsamic Beef with Mustard Dressing

  • Prep 10 mins
  • Cook 20 mins
  • Serves 4

Ingredients

Cooking Method

  • 1
    Lay the beef in a shallow dish, rub on the shallots and Balsamic vinegar. Leave to soak in the flavours for 20 minutes – longer if you have time.
  • 2
    Cook the potatoes in a large saucepan of boiling water for 10 –12 minutes or until just tender. Drain thoroughly, return to the hot pan, add the spinach and cover with the lid. Leave to stand whilst cooking the beef – the spinach will soften in the residual heat. Toss with 1 tbsp olive oil and season, to taste. Divide between four plates.
  • 3
    Meanwhile grill or barbecue the piece of rump for 5-6 minutes on each side or the steaks for 3-4 minutes on each side, basting occasionally with the Balsamic marinade. Leave to relax for 5 minutes; thinly slice across the grain.
  • 4
    Arrange the beef on top of the potato and spinach. Whisk together the remaining olive oil, mustard and a dash of balsamic vinegar and drizzle over the warm salad. Enjoy!
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