Mini Beef Salads with Dill Mayo

Mini Beef Salads with Dill Mayo


Servings 6
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.


  • 1 Piece Of Really Good Quality Steak
  • 1 Salt And Pepper to taste
  • 1 tbsp Olive Oil
  • 1 Small Thin Baguette
  • 1 Few Sprigs Thyme
  • 6 Spring Onions, Sliced On The Angle
  • 1 Handful Continental Parsley
  • 1/4 Cup Good Quality Whole Egg Mayonnaise
  • 1 Handful Dill, Fronds Removed

Nutrition Information

Qty per
56g serve
Qty per
Energy 106cal 189cal
Protein 3.17g 5.66g
Fat (total) 5.8g 10.3g
 - saturated 2.01g 3.59g
Carbohydrate 10.8g 19.3g
 - sugars 1.29g 2.3g
Dietary Fibre 1.45g 2.59g
Sodium 135mg 241mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Mini Beef Salads with Dill Mayo

Whether you are holding a spring racing swing-dig at your house, headed out for a picnic or hosting a high tea, this little beef salad will have everyone swooning!


  1. Make the croutons first. Preheat oven to 100 degrees.

  2. Thinly slice the baguette, spay with a little olive oil and add a few thyme leaves and a small sprinkle of sea salt to each one and bake until they dry out for about 10 mins.

  3. Meanwhile, heat a frypan or grill pan over high heat.

  4. Rub steak in olive and season with salt and pepper; fry for until cooked to your liking. But try not to crucify it! The juices add great extra flavour.

  5. Cover and leave to rest while you assemble the salad and dressing.

  6. Place a crouton, parsley, spring onion, slice of beef and a small dollop of dill mayo dressing in each cup.

  7. Slice the steak and thinly on the angle and place a piece in each cup.

  8. Combine mayo and dill in a bowl and add a dollop to the salad cups.

Trust me, I know, I saw it with my own eyes! Need testimonials? I can get em!

Mini Beef Salads with Dill Mayo | Stay at Home Mum

About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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