Warm beef salad with green beans, potatoes and tomatoes

Ingredients

For 1 serving

• Beef rump steak140 g
• Green beans120 g
• Potatoes200 g
• Tomatoes120 g
• Red onion20 g
• Black olives5
• Basil3 g
• Extra virgin olive oil12 g
• Red wine vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: June – September

Method

1. Bring a pan of salted water to the boil. Meanwhile peel the potatoes and cut them into cubes of about 2 cm; top, tail and wash the green beans.
2. Boil the potatoes for 12 minutes, adding the green beans after 4 minutes, until the potatoes are easily pierced and the beans are tender but crisp; drain everything.
3. Meanwhile wash the tomatoes and cut them into wedges, thinly slice the red onion and tear the basil.
4. Heat a griddle well over high heat and sear the rump steak for 2–3 minutes per side, until browned outside and pink inside; rest it for 2 minutes and slice thinly.
5. In a bowl combine the potatoes, beans, tomatoes, onion, black olives and basil and dress with oil, vinegar, salt and pepper; lay the still-warm meat on top.