Embrace the rustic flavours of Autumn with tender barbecued steak served with peppery rocket.
Ingredients
- 100g baby rocket leaves
- 1 small red onion, halved, thinly sliced
- 200g grape tomatoes, halved lengthways
- 3 teaspoons wholegrain mustard
- 1 1/2 tablespoons olive oil
- 4 x 200g scotch fillet steaks, trimmed
- 2 lemons, halved
- 20cm Turkish bread, split
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
Method
- Step 1Preheat barbecue grill on medium-high heat. Place rocket, onion and tomatoes into a large bowl. Toss to combine.
- Step 2Combine 2 teaspoons of mustard, olive oil, and salt and pepper in a small bowl. Brush both sides of steaks with oil mixture. Barbecue steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover. Set aside for 5 minutes. Barbecue cut sides of lemons for 1 minute. Transfer to a plate. Barbecue bread, cut side down, for 1 to 2 minutes or until golden.
- Step 3Combine extra virgin olive oil, vinegar, remaining 1 teaspoon of mustard, and salt and pepper in a screw-top jar. Shake well to combine. Pour dressing over rocket salad. Gently toss to combine. Arrange steaks on serving plates. Top with rocket salad. Serve with barbecued lemons and Turkish bread.
Nutrition
2703 kj
Energy
42g
Fat Total
13g
Saturated Fat
48g
Protein
374.68mg
Sodium
3g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Annette Forrest
- Image credit: Louise Lister
- Publication: Super Food Ideas
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