Pepper and thyme beef with zucchini salad

Fresh and filling, this speedy beef dish ticks all the boxes. You’re ready to plate up in just 25 minutes.

Thyme leaves and zucchini salad with thickly sliced beef

Serves

4

Prep

10m

Cooking

15m

Ingredients

  • 2 zucchini, thinly sliced lengthways
  • 4 (about 255g each) Coles Australian No Added Hormones Beef Scotch Fillet or Porterhouse Steaks
  • 1 tbs coarsely ground black pepper
  • 1 tbs coarsely chopped thyme
  • 2 tbs red wine vinegar
  • 1/4 cup (60ml) avocado oil or olive oil
  • 2 tsp wholegrain mustard
  • 120g pkt Coles Australian Baby Spinach
  • 330g jar whole roasted peppers (capsicum), drained, torn into strips
  • 100g blue cheese, crumbled
  • Thyme sprigs, to serve

Method

STEP 1

Heat a barbecue grill or chargrill on medium-high. Spray the zucchini slices with olive oil spray. Cook the zucchini slices on the grill for 1 min each side or until lightly charred. Transfer to a plate.

STEP 2

Spray the steaks with olive oil spray. Sprinkle with the pepper and chopped thyme. Season with salt. Cook steaks on grill for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Rest for 5 mins. Thinly slice.

STEP 3

Meanwhile, whisk the vinegar, oil and mustard in a small jug. Season.

STEP 4

Place the zucchini, spinach, capsicum and blue cheese in a large bowl. Gently toss to combine.

STEP 5

Divide the salad and steaks evenly among serving plates. Drizzle the salad with the dressing and sprinkle the steaks with thyme sprigs to serve. 

Dietary information

Gluten-free
Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

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.