Goats cheese and beef salad

Cooking Salads Goats cheese and beef salad

Detailed step-by-step description of how to cook the dish "Goats cheese and beef salad". Try it by all means

Lables: High protein Low carb Low kilojoule Low sugar Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 220°C/200°C fan-forced. Tear bread into 3cm chunks. Arrange bread, in a single layer, on a baking tray. Drizzle with half the oil. Bake for 10 to 15 minutes or until browned and crisp. Cool.
  2. Spray a large frying pan with oil. Place over medium-high heat. Cook steak for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Stand, covered, for 5 minutes. Thinly slice.
  3. Place chives on a plate. Roll cheese in chives to coat. Thinly slice. Place vinegar, mustard and remaining oil in a large bowl. Whisk to combine. Add tomato, rocket, bread and steak to bowl. Toss to combine. Divide mixture between plates. Top with cheese. Serve.

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1 Turkish bread roll
2 tbsp olive oil
olive oil cooking spray
400g rump steak, trimmed
2 tbsp chopped fresh chives
110g goat's cheese
1 tbsp red wine vinegar
1 tsp dijon mustard
200g cherry tomatoes, halved
120g baby rocket

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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