Pepper Steak and Grilled Zucchini Tartine
Photography by Manja Wachsmuth.
This smoky, nutty dressing would happily dress other vegetable or potato salads, as well as pork or chicken.
Serves: 4
INGREDIENTS
4 x 150 gram sirloin steaks
4 medium zucchini, sliced ½cm lengthways
olive oil
sea salt and freshly ground pepper
Hazelnut and smoked paprika dressing
2 tablespoons balsamic vinegar
½ teaspoon smoked paprika
¼ cup currants
2 cloves garlic, crushed
¼ teaspoon chilli flakes
2 tablespoons olive oil
½ roasted red capsicum, sliced thinly
¼ cup roughly chopped roasted hazelnuts
2 tablespoons chopped flat-leaf parsley
To serve
4 slices sourdough bread, grilled
4 tablespoons mayonnaise
handful salad leaves
METHOD
Dressing: Put the vinegar, paprika, currants, garlic and chilli flakes in a small saucepan and warm over a low heat for 2-3 minutes until the currants have softened a little. Tip into a bowl and stir in the olive oil, capsicum and hazelnuts. Season and set aside.
Steaks: Lightly oil both sides of the steaks and season with salt and a really generous grinding of black pepper.
Season the zucchini.
Heat a ridged grill, sauté pan or barbecue and cook the zucchini until just tender. Transfer to a plate. Cook the steaks for 3 minutes each side or until done to your liking. Transfer to a plate and rest for a few minutes before slicing thinly.
To serve: Spread the grilled bread with mayonnaise then top with salad leaves and a pile of sliced steak. Add the parsley to the dressing and spoon over the top.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.