BARBECUED STEAK SALAD WITH CHERRY TOMATO VINAIGRETTE, CRUNCHY BREAD AND GREENS

SERVES 2 TO 3 PREP 30 MIN­UTES (PLUS STAND­ING) COOK 25 MIN­UTES

Super Food Ideas - - BOOK EXTRACT -

1 large gar­lic clove, thinly sliced 2 fresh rose­mary sprigs, leaves picked 2 (200g each) beef rib-eye steaks Ex­tra vir­gin olive oil, for driz­zling Freshly ground black pep­per, to taste Sea salt flakes, to taste 3 to 4 hand­fuls of as­sorted salad greens, washed and gently dried 1½ ta­ble­spoons good-qual­ity salad dress­ing, to taste Cherry Tomato Vinaigrette ¼ cup ex­tra vir­gin olive oil 1 small gar­lic clove, finely chopped 1 es­chalot, very finely chopped 350g small ripe cherry toma­toes, halved (any tiny toma­toes can stay whole) 2 to 3 tea­spoons red wine vine­gar Sea salt and freshly ground black pep­per, to taste Crunchy Bread 120g pide bread, ap­prox­i­mately 1 to 2 ta­ble­spoons ex­tra vir­gin olive oil

1 Scat­ter ½ the gar­lic and ½ the rose­mary over the base of a shal­low dish. Sit the steaks on top and sprin­kle with re­main­ing gar­lic and rose­mary. Driz­zle with enough oil to coat lightly, then grind with pep­per. Turn the steaks over a cou­ple of times so they’re well coated in the mix­ture, then cover and leave at room tem­per­a­ture for about 30 min­utes, turn­ing oc­ca­sion­ally. 2 In the mean­time, to make the cherry tomato vinaigrette, heat 1 ta­ble­spoon oil in a large fry­ing pan over medium heat. Add the gar­lic and es­chalot, and cook, stir­ring reg­u­larly, for a few min­utes or un­til es­chalot has soft­ened and looks slightly translu­cent. Add tomato. Stir un­til well coated in the oily mix­ture. Cook, stir­ring reg­u­larly, for 5 min­utes or un­til tomato is be­gin­ning to re­lease juices and look squishy. Re­move pan from heat and mix in vine­gar, re­main­ing oil, and salt and pep­per, to taste. (Some of the tomato may squash as you do this but it only makes the mix­ture taste bet­ter.) Set aside to cool slightly. (This makes about 1½ cups. You won’t need all of it for this recipe; store any left­overs in the fridge and spoon over fish or lamb – it’s de­li­cious.) 3 Pre­heat oven to 200°C/180°C fan-forced and line a small bak­ing tray with bak­ing pa­per. At the same time, pre­heat bar­be­cue to medium-high. 4 For the crunchy bread, re­move crusts from the bread with a sharp ser­rated knife. Tear the bread into small bite-sized pieces and drop them into a bowl. Driz­zle bread with oil and, with your fin­gers (wear­ing a dis­pos­able glove, if you like), swiz­zle the bread around in the oil so all the oil is ab­sorbed. Spread bread in a sin­gle layer on the pre­pared bak­ing tray and place in the oven. Bake for 8 to 10 min­utes, toss­ing once or twice, un­til golden and crunchy. Re­move tray from the oven and leave the bread to cool slightly. 5 Scrape gar­lic and rose­mary off the steaks; sea­son lightly with sea salt, then place on the bar­be­cue. Cook for 2 to 3 min­utes each side or un­til cooked to your lik­ing. Trans­fer to a warm plate. Set aside for 5 min­utes to rest, then slice across the grain into thick strips. 6 To serve, toss salad greens with dress­ing. Layer greens with steak strips, spoon­fuls of vinaigrette and bread pieces. Con­tinue lay­er­ing un­til all the meat and greens are used. Fin­ish with any re­main­ing bread, and serve with re­main­ing vinaigrette.

This is an edited ex­tract from The Salad Book by Belinda Jef­fery, with pho­tog­ra­phy by Rod­ney Wei­d­land ($39.99, Lan­tern).

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