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.
Whisk all dressing ingredients together until emulsified. Set aside.
2 tbsp Dijon mustard2 tbsp red wine vinegar5 tbsp olive oil1 tsp honeyBring the steaks to room temperature. Pat dry. Season with salt and pepper.
460g topside steakssalt and pepperHeat a cast iron pan until very hot. Add a small amount of oil.
olive oilSear the topside steaks for 2.5–3 minutes per side for medium-rare. Rest for 5 minutes.
While the beef rests, arrange the rocket, roasted capsicum strips, cherry tomatoes, and basil on a serving platter. Dress lightly — just enough to coat.
150g rocket2 roasted capsicums100g cherry tomatoesbasil leavesSlice the beef as thinly as possible against the grain. Drape over the salad.
Scatter with parmesan and pine nuts. Drizzle with remaining dressing.
40g shaved parmesan2 tbsp toasted pine nutsServe immediately while the beef is still warm.
💡 Slice the rested topside steak as thinly as possible — wafer-thin slices draped over the salad create a beautiful presentation and mean every bite has the right ratio of beef to greens.
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