Steak with Burrata, Toma­toes and Mus­tard Dress­ing

The juices from the steak min­gle with the toma­toes and the thick, zesty dress­ing. Pile on to slices of warm crusty bread for a su­per quick and tasty din­ner.

Dish - Everyday Dish - - Recipes -

4 rib-eye or sir­loin steaks olive oil sea salt and ground pep­per 4 large or 8 medium toma­toes, sliced 2 balls fresh burrata or moz­zarella in whey, drained fresh basil, to serve loaf warm crusty bread, to serve Dress­ing 3 ta­ble­spoons olive oil 1 ta­ble­spoon white wine vine­gar 2 cloves gar­lic, crushed 2 ta­ble­spoon Di­jon mus­tard 1 ta­ble­spoon horse­rad­ish sauce Brush the steaks with oil and sea­son gen­er­ously with salt and pep­per. Heat a sauté pan or bar­be­cue un­til hot then cook the steaks for 3 min­utes each side or un­til done to your lik­ing. Trans­fer to a plate and rest for 5 min­utes.

Dress­ing: Whisk all the in­gre­di­ents to­gether in a bowl and sea­son.

To as­sem­ble: Ar­range the toma­toes on a serv­ing plat­ter and top with the sliced steaks.

Rip each burrata into pieces and place over the top. Spoon over the dress­ing and gar­nish with basil. Serve piled onto slices of the crusty bread. Serves 4

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