Moroccan Warm Beef Salad

Spicy slices of rump steak combined with fresh summer vegetables. (Serves 2)

Moroccan Beef Salad

Moroccan Beef Salad

  • 250 – 300 grams beef rump steak
  • 2 – 3 heaped teaspoons of Moroccan seasoning (Mrs Rogers as it is low in salt)
  • Half a red capsicum cut into thin strips
  • 2 tbsp light olive oil
  • 2 handfuls of red and green baby cos lettuce leave (or any crunchy lettuce)
  • 10cm long piece of soft skin cucumber chopped
  • 3 spring onions chopped finely
  • 1 avocado, halved and cut lengthwise into thin pieces
  • 2 large tomatoes chopped finely
  1.  Cut the the rump steak into thin strips.  Combine in a bowl with the capsicum, olive oil and Moroccan seasoning. Cover and refrigerate for a couple of hours.
  2.  On each plate arrange a layer of chopped cos lettuce and follow this with the avocado slices. Then cover with chopped cucumber, chopped tomatoes and spring onions.
  3.  In a heated frying pan cook the rump steak and capsicum mixture over a high heat for about 5 minutes or until steak has just seared.
  4.  Once cooked spread evenly over the salad mixture, ensuring the olive oil from the pan drizzles through the salad.
  5.  Grab a fork, your favourite outdoor chair and eat while watching the sun set.