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Curtis Stone's grilled steak salad

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This delicious grilled steak salad is an easy dinner option that’s ready in just 25 minutes. Serve it with sourdough for a satisfying meal.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + 5 mins resting time


  • 2 (about 220g each) Coles Australian No Added Hormones Beef Scotch Fillet Steaks
  • 1 tbs extra virgin olive oil
  • 200g green beans, trimmed
  • 1 medium red capsicum, seeded, quartered
  • 1 large (about 150g) portobello mushroom, cut into 4 thick slices
  • 1 small red onion, thinly sliced
  • 120g baby rocket leaves
  • 2 tbs lemon juice
  • 4 slices Coles Finest Stone Baked by Laurent Wholemeal Sourdough Vienna, toasted

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.


  1. Step 1

    Heat a barbecue grill or chargrill on high. Pat steaks dry with paper towel. Lightly brush steaks with 1 tsp oil and season with salt. Cook, turning occasionally, for 3-4 mins each side for medium-rare o¬r until cooked to your liking. Set aside for 5 mins to rest.
  2. Step 2

    Meanwhile, place green beans, capsicum, mushroom, onion and 1 tsp oil in a large bowl and toss to coat. Cook the vegetables on the grill, turning occasionally, for 5 mins or until charred all over and tender-crisp. Transfer to a chopping board. Cut the capsicum into strips.
  3. Step 3

    In a large bowl, toss the rocket, lemon juice and remaining oil. Season with salt.
  4. Step 4

    Thickly slice the steaks. Serve with the salad, grilled vegetables and sourdough.

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