This 30-minute meal is brilliant for summer when you want something fast and low-fat that’s also full of flavour. The bright mint oil makes the beef pop.
Ingredients – serves 4
600g oyster blade steak
3 medium zucchinis, sliced into ribbons using a vegetable peeler
2 bunches of asparagus, woody ends discarded, cut into 3 cm pieces
16 cherry tomatoes, quartered
2 tbsp olive oil, plus extra for brushing
1 tbsp lemon juice,
1 small red chilli, seeded and thinly sliced (optional)
8 mint leaves, shredded, plus extra to garnish
1. Steam the zucchini slices and asparagus in two batches, for about 5 minutes, until just tender.
2. Whisk together the olive oil, lemon juice, chilli and mint and pour over the vegetables while warm. Toss gently to coat and set aside.
3. Preheat a chargrill pan over high heat. Brush the steaks with oil and cook for 6 minutes on one side, turn over and cook for a further 5 minutes or until cooked to your liking. Cover with foil and rest for 5 minutes.
4. To serve, scatter the cherry tomatoes over the salad. Thinly slice the steak and arrange on top.
Tips: Softened rice vermicelli noodles can also be added to this salad, toss them in with the zucchini.
Sliced mini lamb roasts are also delicious served with this salad.
What’s your favourite beef recipe?