Grilled Beef and Panzanella Salad
Photography by Becky Nunes.
Serves: 8
INGREDIENTS
4 x porterhouse steaks
Marinade
3 cloves garlic, crushed
zest of 1 lemon
2 teaspoons Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons chopped rosemary
3 tablespoons olive oil
Salad
3 cups torn, crustless sourdough bread
3 tablespoons olive oil
2 large vine tomatoes, roughly chopped
1 small red onion, thinly sliced
2 zucchini, thinly sliced
2 sticks celery, thinly sliced
18 black or green olives
200 grams asparagus or green beans, blanched
¼ cup each basil and flat leaf parsley
Dressing
6 tablespoons olive oil
3 tablespoons whole rosemary leaves
2 cloves garlic, crushed
2-3 tablespoons lime juice
sea salt and freshly ground pepper
METHOD
Whisk the marinade ingredients together and pour over the steaks. Cover and refrigerate for up to 24 hours.
Return the meat to room temperature before cooking. Preheat a grill plate or barbecue.
Remove any excess marinade from the steak and season both sides.
Grill the sirloin 3 minutes each side for medium rare. Rest for 5 minutes then slice thinly across the grain. Set aside in a shallow dish.
Salad: Preheat the oven to 200ºC.
Toss the bread with the olive oil, season well and spread out on a baking tray. Bake until crisp and golden.
Place the bread in a large bowl and when cool add the remaining salad ingredients and combine.
Dressing: Heat the olive oil in a small pot with the rosemary leaves. Sauté until the rosemary is crisp then cool. Do not strain out the rosemary leaves.
Transfer the oil to a small food processor, add the garlic and lime juice and blend well. Season to taste, adding more lime juice if needed.
To serve: Toss the beef with half the dressing and the salad with the other half. Combine both then pile onto a serving platter.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!