This juicy steak tastes as good as it looks and is ready in less than half an hour.


  • 4 x 150g beef rump steaks
  • 2 teaspoons olive oil
  • 120g bag four leaf salad mix
  • 400g can chickpeas, drained, rinsed
  • 450g can baby beets, drained, halved
  • 1/2 red onion, thinly sliced
  • 1/2 x 350g jar marinated fetta, reserving 2 tablespoons marinating oil


  1. Brush steaks with oil. Season with salt and pepper. Heat a chargrill pan over high heat. Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking. Stand steaks, loosely covered with foil, for 5 minutes.
  2. Combine salad leaves, chickpeas and beets in a large bowl. Top with onion and fetta. Drizzle over marinating oil. Toss to combine.
  3. Serve steaks with salad.