Herbed buttered steak with pickled onion and swede salad
If you’re looking for something fresh but filling for dinner, this tasty herbed buttered steak will do the trick. It’s served with a crisp pickled onion and swede salad.
Note: + 10 mins standing time
- 1 medium swede, thinly sliced
- 1/4 cup (60ml) apple cider vinegar
- 2 tsp caster sugar
- 1 medium red onion
- 1 cup (160g) peeled edamame or broad beans
- 50g butter, melted
- 2 tsp thyme leaves
- 2 tsp chopped rosemary
- 2 garlic cloves, finely chopped
- 4 Coles Australian No Added Hormones Beef T-Bone Steaks
- 80g baby rocket leaves
- 2 tbs extra virgin olive oil
- Mint leaves, to serve
Preheat oven to 180˚C. Line a baking tray with baking paper. Arrange swede in a single layer on the lined tray and spray with olive oil spray. Season. Bake for 15 mins or until tender.
Meanwhile, combine the vinegar and sugar in a small bowl. Add the onion and toss to combine. Set aside for 10 mins to soak.
Cook the edamame or broad beans in a saucepan of boiling water for 2 mins or until bright green. Refresh under cold water. Drain.
Combine the butter, thyme, rosemary and garlic in a shallow dish. Add the steaks and turn to coat. Heat a large barbecue grill or chargrill over medium-high heat. Add the steaks and cook for 3 mins each side for medium doneness or until cooked to your liking. Set aside for 2 mins to rest.
Place the onion mixture, swede, edamame or broad beans and rocket in a large bowl. Toss to combine. Season.
Divide the rocket mixture and steaks among serving plates. Drizzle with oil and sprinkle with mint leaves to serve.