BARBECUED STEAK SALAD WITH CHERRY TOMATO VINAIGRETTE, CRUNCHY BREAD AND GREENS
SERVES 2 TO 3 PREP 30 MINUTES (PLUS STANDING) COOK 25 MINUTES
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).