Warm Beef Salad with Rocket, Radicchio and Potato

 

Warm Beef Salad with Rocket, Radicchio and Potato

Serves: 4

Ingredients

Blue Triangle 600 gm chat potatoes, halved
Blue Triangle 100 ml extra-virgin olive oil
Blue Triangle 1 small Spanish onion, thinly sliced
Blue Triangle 1 clove garlic, finely chopped
Blue Triangle 80 ml (1/3 cup) red wine vinegar
Blue Triangle 1¼ tbsp lemon juice
Blue Triangle 2 bunches asparagus, trimmed and halved
Blue Triangle 2 heads radicchio, leaves separated and coarsely torn
Blue Triangle 1 bunch rocket, coarsely torn
Blue Triangle ¾ cup (loosely packed) flat-leaf parsley
Blue Triangle 600 gm beef sirloin, cut into thick strips
Blue Triangle 75 gm plain flour, seasoned with sea salt and freshly ground pepper

 

Method

  1. Cook potatoes in boiling salted water for 20 minutes or until soft, then drain and set aside. Heat 2 tbsp olive oil in a frying pan over medium heat, add onion and garlic and cook for 5 minutes or until soft. Add 1 tbsp vinegar and all of the lemon juice, stir to combine, add potatoes and cook, stirring occasionally to break up potatoes slightly, for 5 minutes or until warmed through. Season to taste, remove from heat and set aside to cool to room temperature.
  2. Cook asparagus in boiling salted water for 2 minutes or until tender, drain, refresh in iced water and drain again. Place in a bowl with radicchio, rocket and parsley leaves.
  3. Toss beef in flour, shaking off excess. Heat 2 tbsp olive oil in a large frying pan over medium-high heat, add beef and cook, stirring occasionally, for 2-3 minutes or until browned all over. Add 1½ tbsp vinegar, stir to coat beef and season to taste. Transfer beef and pan juices to radicchio mixture, drizzle salad with remaining olive oil and vinegar, season to taste and toss to combine.
  4. To serve, divide potato among plates, top with beef salad and serve immediately.

 

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Knowing that the beef is selected from only Angus and Hereford cattle in the north-western corner of Tasmania you can be assured it is fed on some of the most lush green pastures in the country.
Brent Farrell, Brents Restaurant

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Restaurants & Retailers

Grossi Florentino Grill

Grossi Florentino Grill

Victor Churchill, 132 Queen Street, Woollahra, NSW

Victor Churchill, 132 Queen Street, Woollahra, NSW

O'Connell's South Melbourne

O'Connell's South Melbourne

Aubergine, 18 Barker Street, Griffith, ACT

Aubergine, 18 Barker Street, Griffith, ACT

The Independent Gembrook, VIC

The Independent
Gembrook, VIC

Our Farmers

Michael Kay

Michael Kay

Andrew Kay

Andrew Kay

Richard Nicholls

Richard Nicholls

Paul Saward

Paul Saward

Jackie Marshall

Jackie Marshall
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour