Preparation time: 10 minutes plus 20 minutes marinating
Cooking time: 20 minutes
450g (1lb) thick piece Scotch rump of beef or 4x125g (4½oz) rib-eye beef steaks
2 shallots or 1 small onion, finely chopped
2 tbsp balsamic vinegar plus extra for dressing
450g (1lb) baby salad potatoes, halved
225g (9oz) bag of baby spinach leaves
3 tbsp olive oil
2 tsp wholegrain mustard
Salt and freshly ground black pepper to taste
Lay the beef in a shallow dish, rub on the shallots and balsamic vinegar. Leave to soak in the flavours for 20 minutes – longer if you have time.
Cook the potatoes in a large saucepan of boiling water for 10 to 12 minutes or until just tender. Drain thoroughly, return to the hot pan, add the spinach and cover with the lid. Leave to stand whilst cooking the beef – the spinach will soften in the residual heat. Toss with 1 tbsp olive oil and season to taste. Divide between four plates.
Meanwhile, grill or barbecue the piece of rump for five to six minutes on each side or the steaks for three to four minutes on each side, basting occasionally with the balsamic marinade. Leave to relax for five minutes; thinly slice across the grain.
Arrange the beef on top of the potato and spinach. Whisk together the remaining olive oil, mustard and a dash of balsamic vinegar and drizzle over the warm salad.
Toss some chopped marinated sun-dried tomatoes in with the hot drained potato and spinach.
Recipe and picture courtesy of Quality Meat Scotland