Beef and Pasta Salad
Rump Steak Salad with Pasta and Sun-dried Tomato
4 - 6
Beef + Lamb New Zealand
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600g Quality Mark rump steak
cooked according to packet instructions
100g sun-dried tomatoes
100g Kalamata olives
a small handful of basil leaves
a small handful of chives
250g cherry tomatoes
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp soy sauce
To Make Salad
Heat a wok to hot and add 1 tbsp of oil and cook the beef in 3 batches over a high heat until well coloured. Set aside and loosely cover with aluminium foil.
Cook the onions in the wok over low heat until soft and translucent. There’s no need to add oil.
In a bowl, mix the tomatoes, olives, onions, herbs, cooked beef and pasta; season with olive oil, balsamic vinegar and soy sauce.
Just before serving, add the salad leaves.
Nutrition Information per Serving (375g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)