Healthy living

Balsamic beef salad

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4


  • 2 tablespoons balsamic vinegar
  • 1 tablespoon wholegrain mustard
  • 500 g lean beef rump steak, trimmed of fat
  • 2 tablespoons freshly squeezed orange juice
  • 4 cups (150 g) mixed salad or baby spinach leaves
  • 420g can no-added-salt cannellini beans, drained
  • 2 Lebanese cucumbers, sliced into half moons
  • 1/2 red onion, peeled and finely sliced
  • 1/2 cup (80 g) drained fat-free semi-sundried tomatoes, chopped


1. Combine balsamic vinegar and mustard together in a cup. Pour half the mixture into a non-metal dish. Add steaks, turning to coat with the marinade. Add orange juice to remaining vinegar mixture and set aside.

2. Spray a griddle or large non-stick frypan with oil and place on medium to high heat. Drain steaks well and discard marinade. Grill for 3 minutes each side or until cooked to your liking.

3. Remove from heat, cover and set aside to rest for 3 minutes before slicing thinly.

4. Meanwhile, place salad leaves, beans, cucumber, onion and tomatoes in a large bowl. Pour over orange juice dressing and toss to combine. Top with steak and serve immediately.


Cover and refrigerate beef for as long as time permits, from 30 minutes to overnight.

This publication is provided for education and information purposes only. It is not a substitute for professional advice. Information about a service, product or treatment does not imply endorsement and is not intended to replace professional advice. Readers should note that over time currency and completeness of the information may change. All users should seek advice from a qualified professional for answers to their questions.