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Beef and chilli salad with anchovy and caper dressing

Photography by Anson Smart. Styling by David Morgan
Photography by Anson Smart. Styling by David Morgan

Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Low Carb
Course: Entree, Main, Side dish
Favourite flavours: Beef, Salad

Beef and chilli salad with anchovy and caper dressing
INGREDIENTS

2kg piece (4cm thick) beef rump steak
1 tablespoon olive oil
10 fresh long red chillies
100g wild rocket leaves
2 cups fresh flat-leaf parsley leaves
2/3 cup torn fresh basil leaves
2/3 cup torn fresh mint leaves

dressing
¼ cup (60ml) extra virgin olive oil
1½ tablespoons red wine vinegar
6 anchovy fillets, drained,
chopped finely
2 tablespoons baby capers, rinsed, drained
1 clove garlic, crushed
2 teaspoons Dijon mustard
METHOD

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

Meanwhile, cook the 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.

Dressing
Combine all ingredients in a screw-top jar; shake well.

Arrange the rocket, herbs, chillies and beef on a serving platter, drizzle with the Dressing.

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