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
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
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
