They said you don’t make friends with salad… They lied.
Making friends will not be a problem if you put this little beauty on the table.
500g beef rump steak
1 tablespoon dried oregano leaves
2 tablespoons olive oil
2 red capsicums, cut into 3cm-thick slices
270g jar antipasto
1 baby cos lettuce
1/2 loaf crusty bread, sliced
Step 1 Place steak on a large plate. Sprinkle with oregano and season well with salt and pepper, pressing to secure. Drizzle with half the oil.
Step 2 Preheat a barbecue hot plate or chargrill on medium-high heat. Place capsicum in a bowl. Add remaining oil. Season with salt and pepper. Toss to coat. Cook capsicum, turning occasionally, for 4 minutes or until charred and tender. Transfer to a heatproof bowl.
Step 3 Add steak to barbecue hot plate or chargrill. Cook for 3 to 4 minutes each side, for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest. Slice.
Step 4 Meanwhile, drain antipasto, reserving 1 1/2 tablespoons of the oil. Add antipasto and reserved oil to chargrilled capsicum strips. Toss to combine. Place lettuce on a platter. Top with chargrilled capsicum mixture and steak. Serve with crusty bread.
All nutrition values are per serve
Recipe Serves 4