Grilled steak, kumara and courgette salad
Get your grill going for this easy salad
4
Serves
15 mins
Prep Time
25 mins
Cook Time
Recipe author
Kirsten McCaffrey
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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Ingredients
Salad
600g Quality Mark beef skirt steak
4 courgette
medium
2 golden kumaras
medium, sliced into 5mm rounds
1 orange
zested
2 tsp olive oil
½ red onion
thinly sliced
200g rocket
1 lemon
juiced
flaked almonds
to serve
50g feta cheese
to serve
Dressing
1 Tbsp balsamic vinegar
3 Tbsp olive oil
2 tsp liquid honey
1 garlic clove
minced
Method
Salad
1
Heat a griddle pan or a BBQ to a high heat and spray a little oil on.
2
Lay your steaks on and cook for 4 minutes either side until cooked to your liking – this will give you medium rare.
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3
Rest, covered for ten minutes while you prep everything else.
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4
Toss the zucchini and kumara in a bowl with a little oil and the orange zest, then lay on the grill.
5
Cook for 2 minutes each side until tender.
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6
Slice the beef thinly and toss into a mixing bowl with the charred vegetables, onion and lemon juice.
7
Spread the rocket on a platter or shallow bowl.
8
Lay the beef and vegetables on top and sprinkle over the feta cheese and almonds to serve.
9
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.
Energy
2465kJ (589 kcal)
Protein
39.4g
Total Fat
32.5g
Saturated Fat
8.2g
Carbs
31.8g
Dietary Fibre
6.0g
Sodium
207mg
Iron
4.2mg
Zinc
8.0mg
Vitamin B12
1.5µg
