BBQ Steak Salad

A fresh, satisfying salad with smoky steak, rocket, cherry tomatoes and parmesan.

Perfectly cooked medium-rare steak tossed with rocket, cherry tomatoes, parmesan and Bourbon Maple Splash Balsamic Vinegar.

Prep time: 10 minutes
Cook time: 15 minutes

Recipe Card: Ingredients

·        3 Tbsp extra virgin olive oil

·        2 x 300g good quality thick-cut lean beef steaks (rib eye, eye fillet or rump)

·        1 x 250g punnet cherry tomatoes, rinsed and halved

·        200g fresh rocket leaves, rinsed and dried

·        1–2 Tbsp BBQ Master Rub

·        2 Tbsp Bourbon Maple Splash Balsamic Vinegar

·        A few pinches Wild Porcini Salt

·        120g finely grated parmesan cheese

Recipe Card: Method

1.      Rub the steaks with olive oil, then coat both sides with BBQ Master Rub. Let them sit while the meat comes to room temperature.

2.      Heat a cast iron griddle or barbecue to high heat and cook the steaks for 3 minutes on each side, turning once only.

3.      Seal the sides of the steaks for no longer than 90 seconds, then wrap in foil and rest for at least 5 minutes.

4.      Season the cherry tomatoes with Wild Porcini Salt and combine them with the rocket in a large bowl.

5.      Slice the steaks as thinly as possible and leave them for a few minutes to cool slightly so they do not wilt the leaves.

6.      Add the steak to the salad, sprinkle over the parmesan, then drizzle with Bourbon Maple Splash Balsamic Vinegar and any remaining olive oil before serving.

Serving Tip

For the best texture, let the steak cool slightly before tossing it through the salad. Serve straight away while the meat is still warm and the rocket remains crisp and fresh.

Recipe Card: Serves 4

All available for purchase on https://borderranges.com/collections/pantry-essentials

·        1–2 Tbsp BBQ Master Rub

·        2 Tbsp Bourbon Maple Splash Balsamic Vinegar

·        A few pinches Wild Porcini Salt