These succulent pieces of grilled tender steak fuse ever so organically with the refreshing vegetable salsa
- 2 x 400 g beef flank steaks
- 600 g piece kent pumpkin
- 2 tbsp olive oil
- 1 large red onion
- 1 red capsicum
- 60 g wild rocket, trimmed
- Balsamic dressing, to serve
- ¼ cup olive oil
- 2 tbsp Worcestershire sauce
- 2 tbsp chopped fresh thyme, leaves only
- 1 tbsp Dijon mustard
- 4 cloves garlic, crushed
- Salt and pepper, to taste
- To make marinade, combine all ingredients in a small jug.
- Place beef in a shallow dish. Pour over marinade. Turn to coat. Refrigerate, covered, for four hours, or overnight. Drain beef.
- Peel and deseed pumpkin. Cut into 1cm-thick slices. Toss pumpkin in half the oil in a large bowl. Season. Cut onion into 1cm-thick rounds and capsicum into 1cm-thick strips. Toss in remaining oil in another bowl.
- Heat a lightly oiled grill plate over a high heat. Add beef. Cook for about 5 minutes on each side, or until cooked to your liking. Remove. Reduce heat to medium. Cover beef loosely with foil to keep warm.
- Add pumpkin to grill plate. Cook for 5 minutes on each side, or until charred and tender. Remove.
- Add capsicum and onion to grill plate. Cook, turning frequently, for about 8 minutes, or until charred and tender. Remove.
- Thinly slice beef across the grain. Arrange rocket on a large serving plate. Top with vegetables. Drizzle with balsamic dressing.
Beef flank steak is available from butchers. Skirt steak is similar and can be used instead. It’s important to cut the steak across the grain of the meat, to ensure tenderness.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||8.3 g|
|Total carbohydrates||13.2 g|
|- Sugars||6.8 g|
|Dietary fibre||2.0 g|