Fresh and tasty, our beef, tomato and bocconcini salad is ideal for your midweek dinner.
Serves66
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
50g butter, melted
2 garlic cloves, crushed
1 Coles Bakery Stone Baked by Laurent Sourdough Baguette, thinly sliced diagonally
4 Coles Australian No Added Hormones Beef Scotch Fillet Steaks
500g mixed tomatoes, halved
120g pkt Coles Australian Baby Rocket
1 avocado, stoned, peeled, thinly sliced
200g cherry bocconcini, coarsely torn
2 tbs olive oil
2 tbs balsamic vinegar
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a barbecue grill or chargrill on medium-high. Combine the butter and garlic in a small bowl. Season. Brush the baguette slices evenly with half the butter mixture. Brush the beef with the remaining butter mixture. Season.
Step 2
Cook beef for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 3
Meanwhile, cook the baguette slices on the grill for 1-2 mins each side or until lightly toasted.
Step 4
Divide tomato, rocket, avocado and bocconcini among serving plates. Thinly slice beef. Arrange over the salad. Whisk the oil and vinegar in a bowl. Season. Drizzle over the salad. Serve with the baguette slices.
