Serves 4

Ingredients

• 500g Quality Mark boned sirloin
• 1 bag washed mesclun
• 1 red onion
• 1 cup cherry tomatoes
• 6 small crisp radishes
• ½ cup walnut pieces
• ¼ cup walnut oil
• 2 Tbsp red wine vinegar
• Juice & finely grated rind of half an orange
• ½ tsp salt
• ½ tsp sugar
• Cracked pepper & rock salt to season

Method

Remove the beef from the fridge ½ hour prior to cooking, to bring it to room temperature. Rub the beef with cracked pepper & rock salt.

Pre-heat oven to 160°C. Sear meat in a very hot pan on all sides. Transfer to an oven dish and roast for 15 minutes. Cover loosely with aluminium foil and rest for 15 minutes.

Heap salad leaves onto a platter with the thinly sliced onion. Tuck cherry tomatoes and radishes around.

Toast the walnut pieces in a dry pan. Leave to cool. Meanwhile, combine walnut oil, vinegar, orange zest & juice and salt & sugar in a small screw-top jar. Shake well to emulsify.

Carve the roasted, rested beef into thin slices. Arrange over salad on platter. Sprinkle with walnuts.

Drizzle salad with dressing.