Peppered beef with panzanella
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Panzanella is a traditional Tuscan salad of bread and tomatoes. Crusty sourdough croutons, pepper seared steak, red onion, cucumber, tomato and fresh basil sounds like a tasty salad to us!
Ingredients
Sourdough, multigrain
200 g
Oil spray
2 x 3 second spray(s)
Beef rump steak, raw
600 g, (Buy 750g), fat trimmed
Pepper
2 tsp, cracked
Cherry tomatoes
350 g, multi coloured, chopped
Red onion
½ medium, thinly sliced
Lebanese cucumber
2 medium, chopped
Fresh basil
1 cup(s)
Red wine vinegar
2 tbs
Olive oil
1 tbs
Instructions
1
Preheat oven to 180°C. Tear sourdough into 2cm chunks and place on a baking tray. Lightly spray with oil and bake for 15 minutes or until crisp.
2
Meanwhile, lightly spray a chargrill or barbecue with oil and preheat on high. Coat steak, with cracked black pepper. Cook for 3-4 minutes each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest.
3
Combine tomatoes, onion, cucumbers, and basil leaves.
4
Drizzle with red wine vinegar, oil and season. Stand for 5 minutes. Add bread and toss well. Top salad with sliced peppered beef.
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