This easy beef and bread salad is the perfect summer meal. Ready in just 25 minutes, it’s a great weeknight dinner option.
- Serves4
- Cook time10 minutes
- Prep time15 minutes
Ingredients
- 4 slices bread of choice
- 500g Scotch Fillet Steak, rump or sliced leftover roast beef
- 1 garlic clove, crushed
- 1 tbs olive oil
- 1/4 cup (60ml) lemon juice or orange juice
- 1 tbs chopped chives or spring onion
- 1/2 red onion, white onion or french shallot, thinly sliced
- 300g mixed medley tomatoes or cherry tomatoes, halved
- 2 cucumbers or zucchini, coarsely chopped
- 60g baby rocket leaves or salad leaves of choice
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Method
Step 1
Preheat oven to 180˚C. Line a baking tray with baking paper. Remove and discard crusts from the bread. Tear bread into bite-sized pieces. Arrange on the lined tray and lightly spray the bread with olive oil spray. Bake for 5 mins or until the bread is golden and crisp.Step 2
Meanwhile, heat a barbecue grill or chargrill on high. Lightly spray the beef with olive oil spray and season with salt and pepper. Cook on the grill for 4 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Slice.
Step 3
Combine the garlic, oil, lemon or orange juice and chives or spring onion in a small bowl. Arrange the onion or shallot, tomato, cucumber or zucchini, salad leaves and bread over a large serving platter. Top with the beef. Drizzle with dressing and season to serve
Summer beef and bread salad
- Serves4
- Cook time10 minutes
- Prep time15 minutes
Ingredients
- 4 slices bread of choice
- 500g Scotch Fillet Steak, rump or sliced leftover roast beef
- 1 garlic clove, crushed
- 1 tbs olive oil
- 1/4 cup (60ml) lemon juice or orange juice
- 1 tbs chopped chives or spring onion
- 1/2 red onion, white onion or french shallot, thinly sliced
- 300g mixed medley tomatoes or cherry tomatoes, halved
- 2 cucumbers or zucchini, coarsely chopped
- 60g baby rocket leaves or salad leaves of choice
Description
This easy beef and bread salad is the perfect summer meal. Ready in just 25 minutes, it’s a great weeknight dinner option.
Method
Step 1
Preheat oven to 180˚C. Line a baking tray with baking paper. Remove and discard crusts from the bread. Tear bread into bite-sized pieces. Arrange on the lined tray and lightly spray the bread with olive oil spray. Bake for 5 mins or until the bread is golden and crisp.Step 2
Meanwhile, heat a barbecue grill or chargrill on high. Lightly spray the beef with olive oil spray and season with salt and pepper. Cook on the grill for 4 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Slice.
Step 3
Combine the garlic, oil, lemon or orange juice and chives or spring onion in a small bowl. Arrange the onion or shallot, tomato, cucumber or zucchini, salad leaves and bread over a large serving platter. Top with the beef. Drizzle with dressing and season to serve