Spicy garlic bread steak salad

The ultimate mash-up of steak night and garlic bread

Serves

Prep Time

20 mins

Cook Time

15 mins

Bring the heat with the twist on your standard steak and garlic bread summer combo. Think juicy grilled New Zealand rump steak, crunchy garlic bread croutons tossed in hot honey butter, and a tangy drizzle that ties it all together. It’s fresh, fiery, and a little bit indulgent in the best way. Perfect for BBQ season, weeknight dinners or when you want to prove that salad can absolutely steal the show. Grab your tongs and a loaf of day-old bread, because this one’s all about big flavour and zero regrets.

Taste Lab

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Ingredients

3 slices of ciabatta bread
or day-old baguette, roughly torn
2 Tbsp butter
melted
2 garlic cloves
minced
1 Tbsp Taste Lab Hot Honey Sauce
500g Quality Mark rump steaks
olive oil
salt and pepper
2 cups rocket
1 cup cherry tomatoes
halved
1 cup cucumber
ribboned
½ red onion
thinly sliced
¼ cup Parmesan cheese
shaved
3 Tbsp olive oil
1 Tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp Taste Lab Hot Honey Sauce

Method

Heat the oven or air fryer to 200 °C. Mix butter, garlic, hot honey, and salt.

Toss bread pieces through and bake 8–10 minutes until golden and crunchy.

Rub with olive oil, season well, and grill or pan-sear to your liking. Rest, then slice thinly.

Combine rocket, tomatoes, cucumber, onion and parmesan. Toss lightly with the dressing.

Add the sliced steak and scatter over the spicy garlic bread croutons while still warm.

Serve immediately.

Pro tips:

Feel free to use your favourite hot sauce, just make sure to adjust to your taste.
Keep some croutons hot sauce free if little ones are dining with you.