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!
Trust me, I know, I saw it with my own eyes! Need testimonials? I can get em!
Mini Beef Salads with Dill Mayo
Tender beef slices served on mini salad bases with creamy dill mayo, creating a fresh and flavorful appetizer or light meal.
Course: Beef RecipesCuisine: AmericanDifficulty: Easy
Servings
6
servingsPrep time
15
minutesCooking time
22
minutesCalories
250
kcalTotal time
37
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 Piece Of Really Good Quality Steak
1 Salt And Pepper to taste
1 tbsp Olive Oil
1 Small Thin Baguette
1 Few Sprigs Thyme
6 Spring Onions, Sliced On The Angle
1 Handful Continental Parsley
1/4 Cup Good Quality Whole Egg Mayonnaise
1 Handful Dill, Fronds Removed
Directions
- 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.
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