Curtis Stone's grilled steak salad

This delicious grilled steak salad is an easy dinner option that’s ready in just 25 minutes. Serve it with sourdough for a satisfying meal.

4

10m

Note: + 5 mins resting time

10m

Ingredients

  • 2 (about 220g each) Coles Australian No Added Hormones Beef Scotch Fillet Steaks
  • 1 tbs extra virgin olive oil
  • 200g green beans, trimmed
  • 1 medium red capsicum, seeded, quartered
  • 1 large (about 150g) portobello mushroom, 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

Method

STEP 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 o¬r until cooked to your liking. Set aside for 5 mins to rest.

STEP 2

Meanwhile, place green beans, capsicum, mushroom, 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.

STEP 3

In a large bowl, toss the rocket, lemon juice and remaining oil. Season with salt. 

STEP 4

Thickly slice the steaks. Serve with the salad, grilled vegetables and sourdough.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.