2 - JOINT Pride JULY 144_Layout 2 02/06/2014 11:19 Page 43
Beef with Broad Bean and Spinach Salad Serves: 4. Prep time: 10 minutes. Cooking time: Under 10 minutes.
Ingredients: 2 lean sirloin, rump or picanha steaks • Salt and freshly milled black pepper • 2tsp rapeseed or olive oil. For the Mustard Mayonnaise: 100ml half-fat or reduce calorie mayonnaise • 2tsp Dijon or wholegrain mustard. For the Broad Bean and Spinach Salad:150g fresh or frozen broad beans, blanched • 20-25g freshly chopped flat-leaf parsley or chives • 1 large garlic clove, peeled and finely chopped • 2tbsp extra virgin rapeseed or olive oil • 100g pack baby spinach leaves or pea shoots.
Season the steaks, brush with oil and cook in a preheated griddle pan, under a preheated grill or on the barbecue. Place on a warm plate and leave for 5 minutes. Prepare your broad beans by bringing a small pan of water to the boil and cook for 2 minutes, drain and when cool enough to handle peel the pale outer skin. Make your mustard mayonnaise by mixing the ingredients together and set aside in a small bowl. Move on to the salad dressing; put the parsley or chives in a large bowl and add the garlic, oil, spinach leaves or pea shoots and broad beans. Toss gently to coat. Pile the salad leaves on a serving plate, slice the steaks adding any meat juices to the sauce. Toss the strips in the salad, drizzle with the sauce and serve with crusty bread.
Sirloin Steaks with Flaming Mayonnaise Serves: 2. Prep time: 20 minutes. Cooking time on each side (based on a 2cm thick steak): Rare: 2½ minutes, Medium: 4 minutes, Well done: 6 minutes.
Ingredients: 2 lean bone-in sirloin steaks • Salt and freshly milled black pepper • 2tsp Dijon or English mustard • 2tsp rapeseed or olive oil. For the Flaming Mayonnaise: 5tbsp half or reduced fat mayonnaise • 1tbsp freshly chopped flat-leaf parsley or mint • 1 small red chilli, deseeded and finely chopped.
To prepare your flaming mayonnaise, mix all of the ingredients in a small bowl, cover and chill in the fridge. Get your barbecue going before mixing together the mustard and oil in a small bowl. Use as a season on both sides of your steaks, and cook to your preference. Remove the steaks from the barbecue and place on a plate with the flaming mayonnaise, sauté onions and potatoes. Serve with rolls of your choice, salad leaves, crispy onions and a selection of prepared relishes.