Chargrilled Beef, Broccoli and Kale Salad PREP + COOK TIME 40 MINUTES (+ STANDING) SERVES 4
INGREDIENTS
400g rump steak
1kg broccoli, cut into florets, stems sliced thinly
2 tbsp extra-virgin olive oil
¼ cup (60ml) lemon juice
¼ cup (60ml) extravirgin olive oil, extra
4 garlic cloves, crushed
2 tsp sumac
METHOD
2 tsps smoked paprika
250g kale, stems removed, leaves torn
1½ cups flat-leaf parsley leaves
1/3 cup (55g) smoked almonds, chopped coarsely
1 medium lemon (140g), cut into wedges
1
Stand steak at room temperature 2 for 15 minutes. Meanwhile, place broccoli florets and stems, the oil and half the juice in a large bowl; season. Toss to combine. Cook broccoli on a heated barbecue (or grill plate) over mediumhigh heat for 4 minutes, turning occasionally, or until grill marks
3 appear. Transfer to a large bowl. Combine 1½ tblsp of the extra oil with the garlic, sumac and paprika in a small bowl. Pat steak dry with paper towel; rub with oil mixture. Season steak with salt. Cook steak on heated barbecue (or grill plate) for 4 minutes each side for medium rare or until done to your liking. Transfer steak to a plate; cover loosely, stand 4 for 10 minutes. Slice steak thinly. Meanwhile, to make dressing, place 3 tsps of the remaining extra oil and the remaining juice in a screwtop 5 jar; shake well. Season to taste. Heat the remaining extra oil in a large wok or frying pan over high heat. Cook kale leaves, stirring, for 1 minute or until bright green and
6 tender. Remove from heat.
Add steak, kale, parsley and dressing to broccoli in bowl; season to taste, toss gently to combine. Arrange salad on a platter and top with almonds; serve with lemon wedges. TIPS Dressing can be made up to 2 days ahead; keep refrigerated.