BBQ Welsh Beef Waldorf salad
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Thursday 4th June 2015
450g (1lb) Welsh Beef rump steaks
Small knob of butter
1 cos lettuce, leaves separated
1 green eating apple, cored and sliced
3 sticks celery, sliced
50g (2oz) green grapes, halved
50g (2oz) red grapes, halved
3 spring onions, sliced
50g (2oz) walnuts
30ml (2tbsp) extra virgin olive oil
30ml (2tbsp) walnut or sunflower oil
30ml (2tbsp) white wine vinegar
5ml (1tsp) Dijon mustard
Pinch of sugar
30ml (2tbsp) walnuts, finely chopped
- Take steak and season well on both sides. Place in a hot griddle pan, under a hot grill or preheated BBQ. Cook: 2 minutes each side – rare 4 minutes each side – medium 5 minutes each side - well done.
- Place steaks on a plate to rest for 5 minutes. Place a small knob of butter on top of each steak.
- Meanwhile, toss the fruits and vegetables together in a large bowl. Place dressing ingredients into a bowl and whisk together or place in a screw top jar and shake. Slice steaks into thick strips. Stack the salad onto plates and serve topped with steak. Drizzle over a little dressing and serve.