There’s something super about salads. They’re easy to throw together, require little preparation and, if you choose your ingredients wisely, provide a super nutritious meal too!
Every beef salad recipe we’ve selected for this post ticks all those boxes…and more. Each of them is ideal for a healthy mid-week meal or a weekend BBQ. They’re all easy to prepare and will appeal across the board.
What’s more, they all make the most of grass-fed beef, the healthiest and most ethical way to eat meat.
You’ll learn more about the benefits of grass fed beef in our article, inspiring you to try your hand at one or more of these tasty recipes the next time you’re stuck on what to cook for the family.
Why use grass fed beef for these recipes?
We’ve specified grass fed beef here, as it’s the healthiest and tastiest option when it comes to choosing your meat.
That’s because animals that are grass fed are free to roam the pasture, just as they would in the wild, so their lifestyle is as natural and stress-free as possible.
It also means that there’s no need to add antibiotics and hormones to their diet, which is common practice with intensively reared grain fed animals.
This all adds up to healthier and tastier meat on your plate. In fact, there’s evidence to show that grass-fed beef is most certainly more beneficial (1).
It’s higher in vitamins A and E and lower in calories, and because the animals it’s derived from live a free range lifestyle, it’s the most ethical way to source meat too.
Know that at Provenir, we go one step further. As well as all our meat being 100% grass-fed, we also ensure that stress to the animals is minimised.
We do this by using mobile abattoirs that travel to farms to save animals from a distressing journey at the end of their life.
And we fully support reducing the distance between paddock and plate, so you can rest assured that we work to sustainability principles too.
Let’s make some delicious salads!
It’s been so hard to choose our favourite beef salad that we’ve selected a total of four, each of them with its own unique character and flavours.
If you love Asian cooking, you’ll enjoy the Thai beef salad, while you can sample a flavour of the Mediterranean with our rump and haloumi kebabs and beef salad bowl.
Finally, we’ve included beef salad with labneh, an essential ingredient in Middle Eastern cooking that you will simply love.
Start with one salad and work your way through them all. Why not fall in love with each and every one?
Thai beef salad
This Thai beef salad recipe is perfect the next time you have a barbie. Just cook the steak on the barbie, prepare the noodles and assemble the ingredients. Nothing could be simpler!
The Thai salad dressing — which can be bought ready-made or is easy to put together yourself — adds an exotic touch, along with the toasted peanuts, red chilli and lime.
Thai Beef Salad
Time
- Preparation: 5 min
- Cooking: 10 min
- Ready in: 15 min
Ingredients
- 1 pack Stir-fry Grass-Fed Beef
- 2 tablespoon Vegetable oil
- 1 teaspoon Garlic (minced)
- 1 tablespoon Lemongrass paste
- 2 Limes (juice)
- 80 grams Sweet Chilli Sauce
- 60 ml Fish Sauce
- 2 teaspoons Caster sugar (or Rice malt syrup)
- 150 grams Mixed leaf salad
- 1 Carrot (peeled, grated)
- 1/2 Spanish Onion (Sliced thinly)
- 1/2 Capsicum (red) (Sliced thinly)
- 2 sprigs Spring onions (Sliced thinly)
- sprigs Coriander (to serve)
Instructions
- Season beef with salt and pepper. Bring half the oil to high heat in a wok, adding half the garlic and lemongrass, then half the beef and cook for about 3 to 4 minutes or until browned and tender. Set aside on a plate. Repeat process with remaining oil, garlic, lemongrass, and beef.
- To make dressing, whisk lime juice, sweet chilli sauce, fish sauce and sugar in a bowl.
- In another large bowl toss mixed lettuce, carrot, onion, spring onion, capsicum and coriander. Mix half of the dressing with the beef in the wok and drizzle the remaining dressing over the salad, tossing to coat.
- To serve, divide the salad between plates and top with beef.
Rump and haloumi kebabs with pineapple salad
A steak salad with haloumi and pineapple…could you think of anything fresher and more satisfying?
We love this recipe for the combination of delicious flavours and intriguing textures, which will make it a hit with all the family.
Rump & Haloumi Kebabs with pineapple salad
Time
- Preparation: 15 min
- Cooking: 5 min
- Ready in: 20 min
Ingredients
Salad
- 1 medium Pineapple (peeled, cored, and diced)
- 3 Lebanese cucumbers (roughly chopped)
- 1 Red capsicum (diced)
- 2 teaspoons Lime juice
- 1/2 cups Coriander leaves
- 3 cups Rocket leaves
Instructions
- For the salad, combine pineapple, cucumber, red capsicum, lime juice, and a splash of olive oil in a large bowl. Stir well. Add coriander and rocket leaves and toss.
- Cut rump and haloumi into similar-sized cubes. Thread onto 8 skewers, brush with oil, and season with a good crack of pepper.
- Preheat the barbecue or a heavy-based pan to high. Cook skewers for 2 mins, turn once, and cook a further 2 mins. Transfer to a serving plate and serve with pineapple salad.
Notes
- Switch rump for a flat iron steak.
- Switch fajita seasoning for taco seasoning.
- Leftover fajita mixture and toppings make a great salad for lunch the next day.
Beef salad bowl with roast vegetables
The combination of fresh beef, vegetables, lentils, feta cheese and walnuts makes this recipe a real stunner.
It’s packed full of protein thanks to the beef and lentils and benefits from fresh herbs, lemon and tahini for that extra zing. It’s a keeper!
Beef salad bowl with roast vegetables
Time
- Preparation: 10 min
- Cooking: 30 min
- Ready in: 40 min
Ingredients
- 600 g Cooked bolar blade roast (thinly sliced)
- 1 tablespoon Olive oil
- ¼ Chilli flakes ((optional))
- ½ large Cauliflower (cut into florets)
- 450 g Sweet potato (cut into 4cm pieces)
- ⅓ cup Greek-style yoghurt
- 2 tablespoon Tahini
- Juice and zest of 1 lemon
- 1 Lemon (cut into extra wedges, to serve)
- 250 g Baby beetroots (buy ready to eat baby beetroots, cut into wedges)
- 400 g Lentils ( Canned) (drained and rinsed)
- 80 g Feta cheese (crumbled)
- Toasted walnuts, chopped, mint and parsley leaves, ground sumac (optional), to serve.
Instructions
- Preheat the oven to 200°C (180° fan-forced). Line a large baking tray with baking paper. Spread cauliflower and sweet potato onto a prepared baking tray, drizzle with oil, sprinkle with chili (if using), season and toss to coat. Roast in the oven for 25-30 minutes or until golden and tender.
- In a screw-top jar place yoghurt, tahini, lemon juice, and zest. Season and shake well to combine, adding a little water if necessary.
- Place cauliflower, sweet potato, baby rocket, beetroot, and lentils in a bowl. Season, toss to coat, and top with beef. Drizzle with dressing and sprinkle with feta, walnuts, herbs, and a pinch of sumac, if desired. Serve with lemon wedges.
Beef salad with grains and labneh
There’s a touch of the Middle East about this recipe. It calls on labneh, a strained yoghurt that is ultra thick and creamy and used extensively in that region.
The result is a luxurious topping for a highly nutritious salad, bursting with flavour and goodness.
Beef Salad with Grains and Lebneh
Time
- Preparation: 10 min
- Cooking: 10 min
- Ready in: 20 min
Ingredients
- 500 g Grass-fed beef stir-fry strips
- 2 250g packets 7 ancient grains microwave rice
- 1 bunch Asparagus (trimmed, cut into 3cm lengths)
- 200 g Grape tomatoes (yellow) (halved)
- 2 Lebanese cucumbers (diced)
- 1 large Avocado (diced)
- 1 large Fennel bulb (thinly sliced, fronds reserved)
- Zest and juice of 1 lemon
- 1 Extra-virgin olive oil
- 1 teaspoon Honey
- 1 cup Labneh
- 1 tablespoon Pepitas (toasted)
- 1 tablespoon Sunflower seeds (toasted)
- Mint sprigs, to garnish
Instructions
- Preheat a large lightly oiled non-stick pan over medium-high heat.
- Cook the beef in 3 batches for 1 to 2 minutes or until browned, setting beef aside on a plate covered loosely with foil and reheating pan between each batch.
- Prepare rice according to packet instructions. Place in a large bowl.
- In a small saucepan of boiling water cook the asparagus for 2 to 3 minutes. Drain.
- Add tomatoes, cucumber, avocado, fennel and asparagus to rice. Season.
- In a screw-top jar combine lemon zest and juice, oil and honey. Season and shake well to combine. Add dressing and warm beef strips to bowl and toss to combine.
- Serve salad topped with dollops of labneh, pepitas, sunflower seeds and mint.
Notes
- When cooking beef strips cook the first side until the first sign of moisture appears on the uncooked side, then turn and cook the other side to complete the cooking. This way the beef will brown well.
- Use beef stir-fry strips for this recipe or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.
- Labneh is a soft cheese from the Middle East made by draining yoghurt that contains added salt. It is often formed into balls after it drains and then preserved in olive oil. Goats cheese, feta or ricotta can be substituted for the labneh.
Grass fed beef in just a few clicks!
At Provenir, we believe in making sourcing high-quality grass fed meat easy and accessible.
You can order your grass fed beef on our site in just a few clicks. Start by typing in your postcode to discover whether we deliver to your area. All good? Then choose your products, go through our easy check-out and let us deliver to your door.
It’s the easiest and freshest way to enjoy the top-quality, ethically produced beef you need for these recipes. So get browsing our online shop today!
References
1. Healthline website. ‘Grass-Fed vs. Grain-Fed Beef — What’s the Difference?,’ updated 4 December 2019.
https://www.healthline.com/nutrition/grass-fed-vs-grain-fed-beef#grassfed-vs-grainfed
