Beef
Italian Steak Salad with Tomato, Rocket and Parmesan
This deceptively simple salad delivers maximum impact for minimal effort and relies on a good-quality steak paired with wonderfully fresh produce.
Beef
This deceptively simple salad delivers maximum impact for minimal effort and relies on a good-quality steak paired with wonderfully fresh produce.
Season steak with salt and pepper. Heat 20ml (1 tablespoon) oil in a frypan over high heat. Add steak and cook for 3 minutes each side or until caramelised. Remove from pan and keep warm.
Finely chop eschalot and place in a bowl with red wine vinegar, 20ml (1 tablespoon) olive oil and ¼ teaspoon salt.
Halve cherry tomatoes. Crush garlic. Heat remaining oil in a non-stick frypan over medium heat. Add tomatoes and cook, tossing pan, for 5 minutes or until slightly blistered and collapsed. Add eschalot dressing and garlic and stir to combine.
Pick oregano leaves from their stems. Chop truss tomatoes. Place oregano and tomato in a bowl with rocket leaves and toss to combine.
Cut steak into thick slices.
Place salad on a serving platter and top with steak and parmesan. Spoon over blistered tomatoes and any resting juices from the steak. Scatter with capers to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami