The freshness of the herbs is what makes this salad taste so good.
Preheat oven to 180°C.
Heat the pan over medium heat, add oil and brown meat all over.
Place beef in pan in the oven (uncovered), roast for 25 minutes then test with the Thermometer. The beef’s temperature should be at 60-65°C for medium rare if using a whole roast or 50°C for a steak cooked using the Frypan.
Remove from oven when temperature is reached, cover loosely with foil (so that it doesn’t steam) and rest for 10 minutes.
Slice beef very thinly and set aside while you make the dressing.
Place all dressing ingredients in a screw top jar and shake well to combine.
Place combined salad ingredients on a serving platter and top with beef slices.