This fragrant beef salad is perfect for an easy summer meal, and if there are any leftovers, have them for lunch the next day.
Prep Time : 0:35 | Cook Time : 0:05 | Total Time : 0:40 | Serving : 4 person.
Ingredients
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1 tablespoon olive oil
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2 garlic cloves, crushed
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1 teaspoon finely grated lemon rind
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500g beef rump steak, trimmed
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1 cup burghul (see note)
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100g grape tomatoes, halved
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1 Lebanese cucumber, finely chopped
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2 large radishes, thinly sliced
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2 green onions, thinly sliced
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310g can corn kernels, drained
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2 tablespoons chopped fresh mint leaves
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2 tablespoons chopped fresh flat-leaf parsley leaves
Mustard dressing
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2 tablespoons olive oil
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2 tablespoons lemon juice
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1 tablespoon wholegrain mustard
Method
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Step 1
Combine oil, garlic and lemon rind in a dish. Add beef. Turn to coat. Cover with plastic wrap. Refrigerate until needed.
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Step 2
Place burghul in a bowl. Cover with boiling water. Stand for 10 minutes or until softened. Drain. Rinse. Drain, pressing down with a spoon to remove excess water. Transfer to a large bowl.
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Step 3
Add tomato, cucumber, radish, onion, corn, mint and parsley to burghul. Season with salt and pepper. Toss to combine.
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Step 4
Heat a barbecue plate or chargrill on medium-high heat. Cook steak for 2 to 3 minutes each side for medium rare or until cooked to your liking. Transfer to a plate. Cover with foil. Rest for 5 minutes.
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Step 5
Make dressing Combine oil, lemon juice and mustard in a jug. Season with salt and pepper.
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Step 6
Thinly slice steak. Add to burghul mixture with dressing. Toss to combine. Serve.