Beef Panzanella Salad
PREP 15 MIN•COOK 15 MIN
DF
EF
GF
NS
NF
Number of servings
2
350g beef rump
2 tsp olive oil
salt & pepper, to taste
1 red pepper deseeded & thickly sliced
2 tsp balsamic vinegar
1 cup (30g) rocket
100g cherry tomatoes halved
1 Lebanese cucumber sliced
1⁄4 red onion thinly sliced
8 pitted kalamata olives pitted
2 thin slices (40g ea) sourdough bread (or gluten free) toasted & torn
3 sprigs of fresh basil leaves picked
Heat a BBQ or non-stick grill pan over medium-high heat.
Rub beef with a little oil and season with salt and pepper. Cook for 2-3 minutes each side, or until cooked to your liking. Transfer to plate and rest in a warm place for 5 minutes before slicing.
Add red pepper to the pan and cook for 4-5 minutes until charred and tender. Remove from heat.
Whisk vinegar and remaining oil in a large bowl to combine.
Add rocket, tomatoes, cucumber, onion, olives, sourdough, steak, peppers and basil leaves and gently toss to coat. Season with salt and pepper.
Divide between plates and serve.
Energy (kJ)
1730 kJ / 413 cals
Protein
41.8 g
Fat
14.5 g
Sat. Fat
3.1 g
Carbs
26.3 g
Sugar
5.8 g
Fiber
5.3 g
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