Polly’s beef salad with asparagus and burrata
This gorgeous salad is perfect for summer entertaining, draw straws to see who gets to break open the burrata!
Ingredients
1 medium sized fillet of Pure South - sliced into 3cm thick slices
2 bags of Wild Chef hash sticks
1 bag of rocket leaves
1 cup of basil leaves - torn
2 green heirloom tomatoes - sliced
2 bunches of asparagus - ends trimmed
3 snacking cucumbers - shaved
2 large roasted red capsicum from a jar - thinly sliced
1 large avocado - sliced
1 cup of micro greens
Juice of 1 lemon
2 Tbsp of Farro Chimichurri
1 burrata
Handful of toasted pumpkin seeds
Method
Preheat the oven to 180 fan bake
Bring the eye fillet to room temperature. Slice the eye fillet into roughly 3cm thick slices. Season the steak with pepper
Cook the hash sticks as per the packet instructions in the oven
Using ideally a cast iron pan, heat the pan to a medium/high heat. Drizzle with olive oil. When the oil is hot cook the steaks for roughly 2.5-3 minutes per side. This will vary depending on how you like them cooked and the size of the steaks
Whilst the steak is cooking, ready a second pan and quickly fry the asparagus for a couple minutes in olive oil on a high heat. Season well with salt and pepper. Set aside to cool
Place the cooked steaks on a plate to rest. Cook the remaining steaks as per the above instructions
Layer the salad in a large serving bowl, starting with half of the rocket, basil, avocado, tomatoes, capsicum, cucumber, micro greens, and asparagus. Then repeat with the remaining salad ingredients
Mix the lemon juice and Chimichurri together with a good splash of extra virgin olive oil
Slice the cooked steaks and place onto a serving platter. Put the cooked hash sticks into a second plate
Place the burrata on top of the salad, slice it down the the middle into quarters, drizzle the Chimichurri dressing over the top. Sprinkle the seeds and serve