2 Mick's Meat Barn Rump Steaks, thinly sliced
3 Garlic Cloves, minced
1/3 cup Balsamic Vinegar
1 1/2 tsp Dried Oregano
1/2 tsp Dried Chilli Flakes
Cracked Pepper, to taste
3 cups Salad Greens, roughly torn
12-15 Snowpeas, roughly chopped
3 Asparagus Spears, rouhgly chopped
2-3 Button Mushrooms, finely sliced
1 Pack Feta, 1cm cubed
70g Chopped Sundried Tomatoes
1/2 Punnet Cherry Tomatoes, quartered
Handful of Basil Leaves, finely chopped
1/2 tsp Dried Oregano
1/3 cup Sliced Olives
Cracked Black Pepper, to taste
Splash Balsamic Vinegar
Step One - In a medium size bowl whisk together the minced garlic, balsamic vinegar, dried oregano, dried chilli flakes, cracked black pepper and a splash of olive oil. Place the thinly sliced rump steak into the bowl and toss until all the pieces are coated. Place in the refrigerator to marinade for an hour.
Step Two - In the meantime, prepare and toss together the salad vegetables with a splash of olive oil and balsamic vinegar. Refrigerate before serving.
Step Three - Bring the meat to room temperature, before quickly searing the slices for 1-to-2 minutes each side in a large frying pan.
Step Four - Plate the salad and top with the balsamic rump slices.