Beef & Kumara Warm Salad
A warm steak salad is a decent lunch when you want something more than a sandwich. Roast the kumara until the edges go golden, then cook the steak in a hot pan and rest it before slicing thin. The balsamic and the warm kumara wilt the spinach just enough.
Ingredients
Makes 4 servings
- 600g Beef rump steak
- 600g Kumara
- 160g Baby spinach
- 120g Red onion
- 48ml Olive oil
- 32ml Balsamic vinegar
- 8g Cumin
Method
- Cube kumara, toss with half the oil and cumin, roast at 200°C for 20 minutes until golden.
- Season steak with salt and pepper, cook in a hot pan with remaining oil 3 minutes per side for medium. Rest 3 minutes then slice thinly.
- Toss spinach, kumara and red onion together, top with sliced beef. Drizzle with balsamic vinegar, season to taste and serve warm.
Nutrition
Per serving: 533 kcal · 37.3g protein · 36.6g carbs · 26.8g fat