400gm rump steak
16 asparagus spears
40gm wild rocket
1 avocado, sliced
Handful sugar snap peas, cut diagonally
6 – 8 spring onions, cut on a long diagonal
Handful alfalfa sprouts
1 Tblsp olive oil
1 Tblsp lemon juice
1 large tsp Dijon mustard
Method
Spread the rocket over the base of a salad bowl.
Scatter over the avo, peas, onions and sprouts.
Mix together the oil, lemon juice and mustard.
Set aside.
Spray a heavy skillet with non-stick cooking spray.
Place over a high heat.
Cut away all visible fat from the rump.
Sear the steak about 4 minutes each side, turning only once.
Remove from the pan, and allow to rest for 5 minutes.
Fry the asparagus spears briefly.
Slice the steak in thin strips and scatter over the salad.
Top with the asparagus.
Pour any juices from the meat into the dressing and stir.
Serve the steak and salad with the dressing on the side.
