Fazenda's Ensalada de Cuadril

Video Tutorial

SERVES FOUR

Ingredients

400g Rump steak
1/4 Iceberg lettuce
1 Lemon
1/4 Cucumber
1/4 Red onion
12 New potatoes (boiled)
50g Green beans
50g Tomatoes
6 Anchovies
2 tbsp Yogurt
2 tbsp Sriracha sauce
20g Croutons
20g Grana Padano cheese
1/2 tbsp Black pepper
1/2 tbsp Maldon salt

Let's cook

1) First, we need to cook our rump. It only needs a couple of minutes on each side for a medium-rare cooking point, and it benefits from the addition of some vegetable oil and a good sprinkle of sea salt to draw out the flavours during cooking. If you’re outside enjoying the nice weather, it’s perfect to cook on the grill.

2) Once our meat is cooked, the rest is quite simple. Since this is a dish all about comfort food, we decided to present ours loosely on a board. Roughly chop the ingredients and scatter them across the board – or your preferred dish – finishing off with slices of your perfectly cooked steak. It’s perfect for sharing when it’s presented this way!

Top tip - We would suggest is to leave the lettuce in large pieces, as this way they’re ideal for filling them with beef and sauces while you’re enjoying the sun.