A quick Mediterranean influenced hot steak salad, fit for the finest of barbecues or picnics. Serve with ciabatta.


  • 4 plum tomatoes, sliced

  • Sea salt and black pepper,

  • 1 clove garlic, chopped

  • 2 tablespoons balsamic vinegar

  • 1 tbsp clear honey

  • Olive oil

  • 200g of skirt steak

  • 2 head of curly endive

  • 50g shaved parmesan

  • 1 teaspoon chopped chives


  • 1.

    Mix together the vinegar, honey and olive oil and pour ¾ of the beef. Toss the tomatoes in the garlic and olive oil and griddle for 1 minute each side, remove and set aside.

  • 2.

    Griddle the steak for 3 minutes each side and rest for 2 minutes, then slice into 1cm. Take the remaining dressing and toss with the salad leaves.

  • 3.

    To serve, stack up the tomatoes, beef and salad and finish with chopped chives, parmesan, and drizzle any remaining dressing.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 210kj
  • Fat Total 12g
  • Saturated Fat 5g
  • Protein 15g
  • Carbohydrate 10g
  • Sugar 7g
  • Sodium 399mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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