Curtis’ grilled steak salad (recipe below) is an easy and delicious meal that’s ready in just 25 minutes. Packed with veg and served with toasted sourdough, it’s a must-try for lunch or dinner.
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Curtis Stone’s Grilled Steak Salad
Prep 10 mins (+ 5 mins resting time)
Cooking 10 mins
2 (about 220g each) Coles Australian No Added Hormones Beef Scotch Fillet Steaks
1 tbs extra virgin olive oil
200g green beans, trimmed
2 medium red capsicums, seeded, quartered
2 large (about 300g) portobello mushrooms, cut into 4 thick slices
1 small red onion, thinly sliced
120g baby rocket leaves
2 tbs lemon juice
4 slices Coles Finest Stone Baked by Laurent Wholemeal Sourdough Vienna, toasted
1. Heat a barbecue grill or chargrill on high. Pat steaks dry with paper towel. Lightly brush steaks with 1 tsp oil and season with salt. Cook, turning occasionally, for 3-4 mins each side for medium-rare or until cooked to your liking. Set aside for 5 mins to rest.
2. Meanwhile, place green beans, capsicums, mushrooms, onion and 1 tsp oil in a large bowl and toss to coat. Cook the vegetables on the grill, turning occasionally, for 5 mins or until charred all over and tender-crisp. Transfer to a chopping board. Cut the capsicum into strips.
3. In a large bowl, toss the rocket, lemon juice and remaining 2 tsp oil. Season with salt.
4. Thickly slice the steaks. Serve with the salad, grilled vegetables and sourdough.
Want more easy recipes? Check out our ‘Weeknight meals’ from the pantry’ playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e, which includes:
Sweet potato & zucchini fritters:
Fast Thai beef salad:
Corn & zucchini frittata:
Smoked salmon fettuccine with creamy lemon sauce:
Original of the video here