Name: Beef and chilli salad with anchovy and caper dressing
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 2 kilogram (4cm thick) beef rump steak; 1 tablespoon olive oil; 10 fresh long red chillies; 100 gram wild rocket leaves; 2 cup fresh flat-leaf parsley leaves; 2/3 cup torn fresh basil leaves; 2/3 cup torn fresh mint leaves; Dressing; 1/4 cup (60ml) extra virgin olive oil; 1 1/2 tablespoon red wine vinegar; 6 anchovy fillets, drained, finely chopped; 2 tablespoon baby capers, rinsed, drained; 1 clove garlic, crushed; 2 teaspoon dijon mustard

Ingredients

2 kilogram (4cm thick) beef rump steak

1 tablespoon olive oil

10 fresh long red chillies

100 gram wild rocket leaves

2 cup fresh flat-leaf parsley leaves

2/3 cup torn fresh basil leaves

2/3 cup torn fresh mint leaves

Dressing

1/4 cup (60ml) extra virgin olive oil

1 1/2 tablespoon red wine vinegar

6 anchovy fillets, drained, finely chopped

2 tablespoon baby capers, rinsed, drained

1 clove garlic, crushed

2 teaspoon dijon mustard

Method

1.Brush beef with oil, sprinkle with salt and freshly ground pepper. Cook beef on a heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover; rest. Trim the beef and slice thinly.

2.Meanwhile, cook chillies on a heated oiled grill plate (or grill or barbecue) until the skin blisters and blackens. Remove chillies from heat, cover with plastic and stand for 5 minutes before peeling off most of the skin.

3.To make dressing, combine all ingredients in a screw-top jar; shake well.

4.Arrange rocket, herbs, chillies and beef on a serving platter, drizzle with dressing.

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