Ready in 30 minutes, this Beef panzanella salad makes a speedy weeknight meal. Loaded with fresh basil and crunchy bread, it's an absolute winner.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
2 garlic cloves, crushed
¼ cup (60ml) olive oil
250g Coles Finest By Laurent Sourdough Baguette, cut into 4cm pieces
1 yellow capsicum, seeded, coarsely chopped
600g Coles Australian No Added Hormones Beef Rump Steak
2 tsp coarsely ground peppercorns
250g cherry tomatoes, halved
1 Lebanese cucumber, coarsely chopped
½ red onion, thinly sliced
¾ cup (115g) pitted Kalamata olives
2 tbs Coles Italian White Wine Vinegar
⅓ cup (25g) shaved parmesan
½ cup basil leaves, torn
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
Combine the garlic and 1 tbs oil in a bowl. Add bread and toss to coat.
Step 2
Heat a barbecue grill or chargrill on medium-high. Cook the bread and capsicum, turning, for 4-5 mins or until the bread is crisp and the capsicum is lightly charred. Transfer to a plate.
Step 3
Rub beef with 1 tbs oil and sprinkle with the pepper. Cook beef for 3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
Step 4
Meanwhile, combine the tomato, cucumber, onion and olives in a bowl. Whisk vinegar and remaining oil in a small bowl. Season. Add to the tomato mixture with beef and bread mixture. Toss to combine. Transfer to a serving platter. Top with parmesan and basil.
