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.

4

10m

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.