Welsh ‘Beef-Coise’ salad

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Saturday 6th June 2015


  • 2 Welsh beef rump steaks
  • Seasoning
  • Small knob of butter
  • 1 cos lettuce, roughly chopped
  • 6 mini plum tomatoes, halved
  • 2 eggs, hard boiled, cooled, shelled and halved
  • 30g tin anchovies, drained (use half the tin)
  • 50g (2oz) green beans, lightly blanched
  • 8 black olives, pitted and halved
  • 1 small red onion, very thinly sliced
  • 30ml (2tbsp) olive oil
  • 30ml (2tbsp) sunflower oil
  • 45ml (3tbsp) white wine vinegar
  • 5ml (1tsp) mustard
  • Pinch sugar
  • Seasoning
  • 30ml (2tbsp) mixed fresh herbs - parsley, dill, mint, chives


  1. Take steaks and season well on both sides. Place in a hot griddle pan or under a hot grill. Cook: Rare:- 2 minutes each side Medium:- 4 minutes each side Well Done:- 6 minutes each side
  2. Place steaks on a plate to rest for 5 minutes. Place a small knob of butter on top of each steak. Meanwhile prepare vegetables.
  3. Lightly toss together in a large salad bowl all the salad ingredients.
  4. Place dressing ingredients (olive and sunflower oils, vinegar, anchovies, mustard, sugar, seasoning and fresh herbs) into a bowl and whisk together or place in a screw top jar and shake together.
  5. Slice steaks into thick strips and place on top of the salad. Pour over the dressing and serve.

Recipe Information

Serves 2
Calories 532 kcals
Cooking Time

Nutrition Information

  • Calories 532 kcal
  • Energy 2328kJ
  • Fat 42g
  • Saturates 9.9g
  • Salt 3.5g
  • Iron 6.5g
  • 5-a-day 2.5

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