Low FODMAP Summer Beef Salad with Mustard Vinaigrette
Low FODMAP Summer Beef Salad with Mustard Vinaigrette
There is nothing nicer than a yummy salad on a hot day. This low FODMAP summer beef salad is easy to whip up and the mustard vinaigrette will have your family fighting for leftovers!
Recipe update: Please note that this recipe was updated on the 5th of March 2022 after Monash University changed the serving size recommendation for cherry tomatoes and red pepper/capsicum.
Ingredients
Make gluten freeBeef Salad
spring onion (green leaves only, finely sliced)
FODMAP
Mustard Vinaigrette
dijon mustard
FODMAP
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- Cut the red capsicums into strips and grill in the oven at 220ºC (440ºF) until the skins start to blacken. Remove from oven and allow to cool before peeling the outer blistered skin off (this is the part that has gone black). While the red capsicums cooks you can do steps 2, 3 & 4.
- Prepare the green beans by removing the ends and cutting into bite sized pieces. Wash and shred the lettuce before dividing between the plates. Halve the cherry tomatoes and finely slice the spring onion (green tips only). Put a small saucepan of water on to boil.
- Season the rump steak by rubbing each side in the neutral oil and salt and pepper. Heat a large frypan over medium-high heat and cook the steak for 3-4 minutes per side for medium rare, or until cooked to your liking. Allow to rest for five minutes before thinly slicing.
- While the steak cooks, you can blanch the green beans in boiling water for two minutes (they should go bright green and tender). Drain and rinse under cold water, then drain again.
- To make the mustard vinaigrette mix the dijon mustard, white vinegar, olive oil, sugar and black pepper together until smooth. If the vinaigrette is too sour try adding a couple of pinches of sugar until it is sweet enough.
- Assemble the salad and serve the sliced rump steak on top, before drizzling in mustard vinaigrette.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Kate Watson (RD)
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until she f... Read more
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