Grilled Broc­col­ini, Steak & Pears

Singapore Women's Weekly (Singapore) - - COOK SMART - Prep 20 mins + Mar­i­nat­ing / Cook 20 mins / Serves 4

1/ cup olive oil 3 2 tb­sps lemon juice 2 tb­sps chopped pars­ley 1 tbsp chopped oregano leaves 1 gar­lic clove, crushed 750 g Porter­house steaks

1/ cup wal­nuts 3 1 tbsp honey 1 radic­chio, trimmed, 8 wedges 1 bunch broc­col­ini, trimmed 1 firm pear, 1- cm wedges 1. In a jug, whisk half oil, juice, herbs and gar­lic. Pour half over steaks in a shal­low dish, turn­ing to coat. Mar­i­nate 10 mins. 2. Mean­while, in a fry­ing pan, toast wal­nuts 1 to 2 mins. Add honey and cook 1 to 2 mins, stir­ring, un­til golden brown. Spread wal­nuts over a lined tray and cool. 3. Heat a large char-grill pan or bar­be­cue grill on high. Sea­son steaks and cook 3 mins each side on medium. Rest, loosely cov­ered with foil, 5 mins. 4. While steaks are rest­ing, driz­zle radic­chio, broc­col­ini and pear with re­main­ing oil. Sea­son well. Grill broc­col­ini and pear, 1 min each side, un­til light grill marks ap­pear. Grill radic­chio 30 sec­onds each side to wilt slightly. 5. Slice steaks if liked, and serve with com­bined radic­chio, broc­col­ini, pear and wal­nuts. Driz­zle with re­main­ing herb mari­nade.

Toss with rocket leaves to make a warm salad

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