Steak and roast vegetable salad
Load up with colourful goodness
Serves
4
Prep Time
15 mins
Cook Time
30 mins
This salad is perfect for those chasing a Mediterranean vibe. Think courgette, eggplant and capsicum - all in season during summer and at their peak deliciousness. Top with tender slices of skirt steak, loads of fresh basil and you've got a dish that screams summer. A sprinkle of feta if you have it would also be a nice touch.
We love skirt steak here for it's flavour but if it's not easily available, feel free to swap for rump or even sirloin slices instead.
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ShareIngredients
500g Quality Mark beef skirt steak
2 courgette
1 eggplant
1 red capsicum
1 golden kumara
peeled1 Tbsp olive oil
200g cherry tomatoes
200g rocket
optionalLarge handful basil leaves
1 lemon
Method
Preheat the oven to 180 degrees.
Chop all your vegetables into even sized cubes. It's important they're all around the same size so they cook evenly.
Line a baking tray and add your courgette, eggplant, capsicum and kumara.
Drizzle with a little olive oil, season lightly and roast in the oven for 30 minutes, until golden.
With 5 minutes left to go, add your cherry tomatoes.
While the vegetables are cooking, heat a frying pan on a high heat.
Add your skirt steak slices and cook quickly until brown and tender.
Remove from the pan and rest for 10 minutes.
Once the roast vegetables are ready, remove from the oven and leave to cool for 5 minutes.
Toss through your rocket and basil leaves. Add you steak slices and squeeze over the juice from the lemon.
Nutrition Information per Serving (522g)
This nutrition analysis is based on 4 serves.
