A quick Mediterranean influenced hot steak salad, fit for the finest of barbecues or picnics. Serve with ciabatta.
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.
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.
To serve, stack up the tomatoes, beef and salad and finish with chopped chives, parmesan, and drizzle any remaining dressing.
Nutritional analysis per serving (4 servings)
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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