Pepper Steak and Grilled Zucchini Tartine

, from Issue #58. September, 2015
Photography by Manja Wachsmuth.
Pepper Steak and Grilled Zucchini Tartine

This smoky, nutty dressing would happily dress other vegetable or potato salads, as well as pork or chicken.

Serves: 4


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


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.