Ingredients:

Meat
4                  Rump steaks (medium size)                                             
1 Tbsp       Moroccan seasoning
1 Tbsp       Piri piri seasoning
1 ½ Tbsp Sea salt
1 Tbsp       Peppercorns ground
4 Tbsp       Olive oil

Salad
2                 Small Spanish onions (sliced)
2                 Witlof (trimmed)
1 Cup        Fresh mint leaves
½               Red capsicum (seeded and sliced)
½               Yellow capsicum (seeded and sliced)
180 grm  Goat’s fetta (crumbled)

Dressing
80ml        Olive oil
4 Tbsp     Red wine or balsamic vinegar

Method:

Meat
In a mortar and pestle pound all dry ingredients, then rub over each piece of meat followed with some oil.
Cook the meat to your liking, while meat is cooking put salad together. Remember to allow meat to rest once it’s cooked.

Salad
Mix all ingredients gently in a large bowl and then
drizzle over the dressing.

Dressing
Place in a screw top and shake well. (Or use a whisk)
Serve all on a large platter style plate.