Steak and roast vegetable salad
Load up with colourful goodness
4
Serves
15 mins
Prep Time
30 mins
Cook Time
Recipe author
Kirsten McCaffrey
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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Ingredients
Steak and roast vegetable salad
500g Quality Mark beef skirt steak
2 courgette
1 eggplant
1 red capsicum
1 golden kumara
peeled
1 Tbsp olive oil
200g cherry tomatoes
200g rocket
optional
Large handful basil leaves
1 lemon
Method
Steak and roast vegetable salad
1
Preheat the oven to 180 degrees.
2
Chop all your vegetables into even sized cubes. It's important they're all around the same size so they cook evenly.
3
Line a baking tray and add your courgette, eggplant, capsicum and kumara.
4
Drizzle with a little olive oil, season lightly and roast in the oven for 30 minutes, until golden.
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5
With 5 minutes left to go, add your cherry tomatoes.
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6
While the vegetables are cooking, heat a frying pan on a high heat.
7
Add your skirt steak slices and cook quickly until brown and tender.
8
Remove from the pan and rest for 10 minutes.
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9
Once the roast vegetables are ready, remove from the oven and leave to cool for 5 minutes.
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10
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.
Energy
1474kJ (352 kcal)
Protein
31.6g
Total Fat
14.2g
Saturated Fat
3.9g
Carbs
20.6g
Dietary Fibre
7.6g
Sodium
61mg
Iron
4.7mg
Zinc
6.6mg
Vitamin B12
1.2µg
