Chargrilled Steak and Antipasto Salad Paolo Baja 0 comments

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.

INGREDIENTS:

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

METHOD:

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.

NUTRITION:

1807 kj
ENERGY

20.4g
FAT TOTAL

4.8g
SATURATED FAT

3.9g
FIBRE

33.3g
PROTEIN
80mg
CHOLESTEROL

677mg
SODIUM

27.1g
CARBS (TOTAL)
All nutrition values are per serve

Recipe Serves 4

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