The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Warm beef salad with rocket, radicchio and potato

You'll need

600 gm chat potatoes, halved 100 ml extra-virgin olive oil 1 small Spanish onion, thinly sliced 1 clove garlic, finely chopped 80 ml (1/3 cup) red wine vinegar 1¼ tbsp lemon juice 2 bunches asparagus, trimmed and halved 2 heads radicchio, leaves separated and coarsely torn 1 bunch rocket, coarsely torn ¾ cup (loosely packed) flat-leaf parsley 600 gm beef sirloin, cut into thick strips 75 gm plain flour, seasoned with sea salt and freshly ground pepper


  • 01
  • Cook potatoes in boiling salted water for 20 minutes or until soft, then drain and set aside. Heat 2 tbsp olive oil in a frying pan over medium heat, add onion and garlic and cook for 5 minutes or until soft. Add 1 tbsp vinegar and all of the lemon juice, stir to combine, add potatoes and cook, stirring occasionally to break up potatoes slightly, for 5 minutes or until warmed through. Season to taste, remove from heat and set aside to cool to room temperature.
  • 02
  • Cook asparagus in boiling salted water for 2 minutes or until tender, drain, refresh in iced water and drain again. Place in a bowl with radicchio, rocket and parsley leaves.
  • 03
  • Toss beef in flour, shaking off excess. Heat 2 tbsp olive oil in a large frying pan over medium-high heat, add beef and cook, stirring occasionally, for 2-3 minutes or until browned all over. Add 1½ tbsp vinegar, stir to coat beef and season to taste. Transfer beef and pan juices to radicchio mixture, drizzle salad with remaining olive oil and vinegar, season to taste and toss to combine.
  • 04
  • To serve, divide potato among plates, top with beef salad and serve immediately.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Feb 2007

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.