WARM BEEF SALAD NICOISE

Preparation Method :

• Place the steaks in a shallow dish. Blend the vinegar with 1 tablespoon of orange juice and 1 teaspoon of mustard.
• Pour over the steaks, cover and leave in the refrigerator for at least 30 minutes. Turn over halfway through the marinating time.
• Place the eggs in a pan and cover with cold water, Bring to the boil, then reduce the heat to a simmer and cook for 10 minutes.
• Remove and plunge the eggs into cold water. Once cold, shell and reserve. Meanwhile, place the potatoes in a saucepan and cover with cold water.
• Bring to the boil, cover and simmer for 15 minutes, or until tender when pierced with a fork. Drain and reserve.
• Bring a saucepan of water to the boil, add the beans and cook for 5 minutes, or until just tender. Drain, plunge into cold water and drain again.
• Arrange the potatoes and beans on top of the salad leaves together with the yellow pepper, cherry tomatoes and olives, if using.
• Blend the remaining orange juice and mustard with the olive oil and reserve. Heat a griddle pan until smoking.
• Drain the steaks and cook for 5 minutes on each side or according to personal preference. Slice the steaks and arrange on top of the salad, then pour over the dressing and serve.