Warm Topside Beef Salad with Roasted Capsicum, Rocket and Mustard Dressing

  📦 Cut: Topside Steaks (~460g) — All Packs 

A main-course salad with genuine substance and serious flavour

Warm beef salad sits in that ideal space between a proper dinner and a light meal — substantial enough to feel like a main course, fresh enough to feel virtuous. The topside steak, pan-seared and sliced thin, works beautifully here: its lean, clean flavour is a perfect counterpoint to the bitterness of rocket and the sweetness of roasted capsicum.

Ingredients:

•     460g Your Farmer topside steaks

•     2 red capsicums, roasted (jarred is fine, or roast fresh at 220°C until charred, then peel)

•     150g rocket

•     100g cherry tomatoes, halved

•     40g shaved parmesan

•     2 tbsp toasted pine nuts

•     Fresh basil leaves

•     Olive oil, salt and pepper

Mustard Dressing:

•     2 tbsp Dijon mustard

•     2 tbsp red wine vinegar

•     5 tbsp good olive oil

•     1 tsp honey

•     Salt and cracked pepper

Method:

1.   Whisk all dressing ingredients together until emulsified. Set aside.

2.   Bring the steaks to room temperature. Pat dry. Season with salt and pepper.

3.   Heat a cast iron pan until very hot. Add a small amount of oil.

4.   Sear the topside steaks for 2.5–3 minutes per side for medium-rare. Rest for 5 minutes.

5.   While the beef rests, arrange the rocket, roasted capsicum strips, cherry tomatoes, and basil on a serving platter. Dress lightly — just enough to coat.

6.   Slice the beef as thinly as possible against the grain. Drape over the salad.

7.   Scatter with parmesan and pine nuts. Drizzle with remaining dressing.

8.   Serve immediately while the beef is still warm.

Salad that actually satisfies. Join the Your Farmer community. 🥗