Grilled steak, kumara and courgette salad
Get your grill going for this easy salad
Serves
4
Prep Time
15 mins
Cook Time
25 mins
The humble skirt steak is given a quick and simple treatment to ensure maximum flavour and tenderness in this delicious salad. This is about using your barbecue or grill plate - we want the ease of having no dishes and the joy of cooking outside.
The dressing is a simple vinaigrette and that means it's flexible. No balsamic vinegar? Sub it for red wine vinegar or apple cider vinegar instead.
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ShareIngredients
600g Quality Mark beef skirt steak
4 courgette
medium2 golden kumara
medium, sliced into 5mm rounds1 orange
zested2 tsp olive oil
½ red onion
thinly sliced200g rocket
1 lemon
juicedflaked almonds
to serve50g feta cheese
to serve
1 Tbsp balsamic vinegar
3 Tbsp olive oil
2 tsp liquid honey
1 garlic clove
minced
Method
Heat a griddle pan or a BBQ to a high heat and spray a little oil on.
Lay your steaks on and cook for 4 minutes either side until cooked to your liking – this will give you medium rare.
Rest, covered for ten minutes while you prep everything else.
Toss the zucchini and kumara in a bowl with a little oil and the orange zest, then lay on the grill.
Cook for 2 minutes each side until tender.
Slice the beef thinly and toss into a mixing bowl with the charred vegetables, onion and lemon juice.
Spread the rocket on a platter or shallow bowl.
Lay the beef and vegetables on top and sprinkle over the feta cheese and almonds to serve.
Shake the dressing ingredients in a jar and serve on the side for everyone to help themselves.
Nutrition Information per Serving (510g)
This nutrition analysis is based on 4 serves.
