How to Make: Ensalada de Cuadril
Category
Main / Recipe
Servings
4
Prep Time
10-15 minutes
Cook Time
4-6 minutes
The idea behind this rump salad is to use meat leftovers you might have, just like we have done with the rest of the ingredients. However, it's a great salad to build from scratch with a fresh meat cut. If you want to use something else that we haven’t included in this recipe of course go ahead and be as creative as you want, Fazendeiros.
Fran Martinez
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
Directions
First, we need to cook our rump. It only needs 2-3 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.
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!
Recipe Video
Recipe Note
One final 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.