Welsh Beef strips and dips


  1. Season beef steak liberally with black pepper. Cook on preheated griddle plate or grill for 3 minutes each side for medium cook.
  2. Meanwhile make the dips: Chilli Apple: Mix 30ml (2tbs) apple sauce and 15ml (1tbs) sweet chilli sauce together. Bonfire BBQ: Mix ketchup, 15ml (1tbs) sweet chilli sauce, 15ml (1tbs) apple sauce and mustard together. Pear Salsa: Mix pear, spring onion and coriander together.
  3. Chill dips for 10 minutes before serving.
  4. Cut the steak into thick strips and serve with a large handful of rocket leaves and warm rosemary foccacia.

Recipe Information

Serves 2
Calories 164 kcals
Cooking Time


  • 225g (8oz) lean thick Welsh beef rump or sirloin steak
  • 45ml (3tbsp) pre-made apple sauce
  • 30ml (2tbsp) sweet chilli sauce
  • 45ml (3tbsp) tomato ketchup
  • 10ml (2tsp) mustard
  • 1 ripe pear, peeled and chopped
  • 1 spring onion, thinly sliced
  • 15ml (1tbsp) fresh coriander, chopped

Nutrition Information

  • Calories 164 kcal
  • Energy 691kj
  • Fat 5g
  • Saturates 1.9g
  • Salt 0.8g
  • Iron 2.7mg
  • 5-a-day 0