15 mins Prep
22 mins Cook
Please Note – Nutritional information is provided as a guide only and may not be accurate.
Whether you are holding a spring racing swing-dig at your house, headed out for a picnic or hosting a high tea, this little beef salad will have everyone swooning!
Make the croutons first. Preheat oven to 100 degrees.
Thinly slice the baguette, spay with a little olive oil and add a few thyme leaves and a small sprinkle of sea salt to each one and bake until they dry out for about 10 mins.
Meanwhile, heat a frypan or grill pan over high heat.
Rub steak in olive and season with salt and pepper; fry for until cooked to your liking. But try not to crucify it! The juices add great extra flavour.
Cover and leave to rest while you assemble the salad and dressing.
Place a crouton, parsley, spring onion, slice of beef and a small dollop of dill mayo dressing in each cup.
Slice the steak and thinly on the angle and place a piece in each cup.
Combine mayo and dill in a bowl and add a dollop to the salad cups.
Trust me, I know, I saw it with my own eyes! Need testimonials? I can get em!