Roast Beef Salad with Parmesan Dressing

Cook Time 45 minutes

Servings 4

Ingredients

1 tbsp olive oil

300g thick cut rump steak, brought to room temperature

1 large handful of rocket leaves

¼ cup artichoke hearts, drained well

1 French shallot, finely sliced

2 tbsp capers, fried until crispy

Dressing

20g freshly shaved Parmesan Reggiano, plus extra for garnish

2 anchovies

1 clove garlic, grated

1 tsp Dijon mustard

1 tsp Worcestershire sauce

2 egg yolks

200ml grapeseed oil

1 tsp white vinegar

Salt and pepper

Method

Preheat the oven to 200°C.

For the dressing, blitz the parmesan, anchovies, garlic, mustard, Worcestershire sauce and egg yolks in a blender or food processor until combined. With the motor running, slowly drizzle in the grapeseed oil. Once thick and creamy, add the vinegar and season with salt and pepper to taste.

Oil and season steak with salt. Cook the steak for 1 - 2 minutes on each side. Place in the oven and cook for 8 - 10 minutes for medium rare or to your liking. Rest for 5 - 10 minutes before thinly slicing (it’s for a salad so steak does not need to be hot).

Arrange steak slices onto a platter and garnish with artichokes, rocket and shallots. Drizzle over dressing and top with capers.