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Mediterranean Beef Salad
This salad is served at room temperature, which is handy if you don’t want to be rushing around at the last minute. To prepare it ahead of time, cut up the vegetables and herbs, cover and chill. If yo want, you can cook the meat up to about an hour before serving then combine all the ingredients just before serving.
Prep Time
10 mins
Cook Time
5 mins
Serves
4
BBQ
Salads & Sides
Mediterranean
Dairy Free
Gluten Free
Ingredients
400-600g steak, such as sirloin, fillet or scotch fillet, hanger steak (or use lamb steaks)
1 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
2 tsp Dijon mustard
salt and freshly ground black pepper, to taste
300-400g tomatoes, halved or sliced in wedges
1 spring onions, thinly sliced
1 small red onion, halved and thinly sliced
1 large roasted red pepper, thinly sliced
1/4 cup pitted Kalamata olives
4–5 handfuls of rocket, baby spinach or mixed salad leaves
DRESSING
1/4 cup pitted Kalamata olives, finely chopped
2 tbsp capers, finely chopped
3 tbsp extra-virgin olive oil
1 tbsp white vinegar, or lemon juice
salt and freshly ground black pepper, to taste
60g feta cheese, crumbled, to garnish
1/4 cup basil leaves, to garnish
Method
Put the steaks in a bowl, add oil, vinegar, mustard and salt and pepper and mix to combine.
Leave to marinate on the bench for 5 minutes, or up to 24 hours covered in the fridge.
Heat bbq hot plate or frying pan and cook steaks for 2-3 minutes on each side or until done to your liking.
Transfer to a carving board, cover and allow to rest for at least 5 minutes before angle-slicing thinly across the grain. If preparing ahead of time, slice just before serving.
When ready to serve, slice up tomatoes, onions and bell pepper and place in a mixing bowl with olives.
Slice the meat and combine with any cooking juices and half the dressing.
Add dressed meat to salad ingredients along with remaining dressing and toss to combine.
Divide salad greens over the bottom of a serving platter, pile over the salad and garnish with crumbled cheese and basil leaves.
Accompany with crusty bread.
