Rump Steak with Raw Beetroot, Red Cabbage and Lentil Salad
Salad: Whisk the oil, pesto and vinegar together in a large bowl. Grate the beetroot on the large holes of a box grater and combine with the red cabbage and the dressing.
Steak: Rub the steaks with oil and season well. Cook in a hot pan for 2–3 minutes each side or until done to your liking.
Cooking time will depend on the thickness of the steaks.
To serve: Toss the lentils through the salad to combine. Divide between plates and scatter over the cheese. Slice the steaks thinly on the diagonal and serve alongside the salad. Serves 4
Serve this vibrant, healthy salad alongside a juicy steak. Any leftovers make a delicious lunch the next day.