Italian Grilled Steak with Sun-dried Tomato, Garlic Dressing and Rocket Salad

This Week

2 Dec - 8 Dec

Italian Grilled Steak with Sun-dried Tomato, Garlic Dressing and Rocket Salad

The hero of this steak dish is the dressing – combining sweet, sun-dried tomatoes with tangy balsamic vinegar, garlic and a hint of umami from the tamari. Served alongside a fresh, simple rocket, cherry tomato salad.

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Meal Prep Guide

Make the dressing (store in a glass jar or airtight container in the fridge).

Ingredients

¼ cup sundried tomatoes (oil drained and finely chopped)
¼ cup olive oil
2 Tbsp tamari
1 ½ Tbsp balsamic vinegar
1 garlic clove (crushed)
½ tsp dried oregano
Salt and pepper

Method

Add all of the ingredients to a small bowl and mix well to combine.

Tips

The sun-dried tomato dressing on the steak is also used to dress the salad we recommend tossing it all together on your plate before tucking in.
This dish is delicious served alongside some crusty sourdough bread to mop up the dressing.
It can be tricky to find sun-dried tomatoes that are in olive oil, not vegetable oil. We like to use these sun-dried tomatoes from ceres, pop them in a glass jar in the fridge and top them with olive oil.
Bringing your steak to room temperature before cooking ensures even cooking of your steak (AKA so the outside doesn’t burn before the inside is cooked through).
Make sure you let the steak rest for at least 10 minutes before slicing, this stops the juices from running and instead the steak can retain these juices and your steak will be nice and tender. ‍

Shortcuts

‍Vegetables

You can add anything you’d like to the salad – cucumber, shaved zucchini, avocado or finely sliced capsicum all work well.
Swap out the salad for some simple steamed greens.

Protein

For a vegetarian option swap out the steak for one tin of chickpeas (rinsed and drained). Simply toss the chickpeas through the dressing and serve alongside the salad. You could also add some cooked quinoa or another ancient grain.

Other

Swap out the pine nuts for walnuts or almonds.
Swap out the parmesan for feta.

Ingredients

‍Dressing

¼ cup sun-dried tomatoes (oil drained off and finely chopped)
¼ cup olive oil
2 Tbsp tamari
2 Tbsp balsamic vinegar
1 garlic clove (crushed)
½ tsp dried oregano
Salt and pepper

Steak

600-800g beef scotch fillet steaks
Olive oil
Salt and pepper

Rocket salad

⅔ bag of rocket (80g)
½ punnet (125g) of cherry tomatoes (cut in half)
¼ cup parmesan cheese (shaved)
2 Tbsp pine nuts (toasted)

Method

Get started by preparing the dressing. Add all the ingredients into a small bowl and mix well to combine; set aside.
Drizzle a little olive oil over the steak and season with salt and pepper. Heat a pan or BBQ on a high heat, once hot add the steak and cook for 3-4 minutes on each side or until your liking.
Remove the steak from the heat and allow to rest for 10 minutes before slicing.
Add the sliced steak to a large plate or platter and spoon over the dressing. Serve alongside the rocket salad, using the dressing on the steak to also dress the salad.

Variations

‍Vegetables

You can add anything you’d like to the salad – cucumber, shaved zucchini, avocado or finely sliced capsicum all work well.
Swap out the salad for some simple steamed greens.

Protein

For a vegetarian option swap out the steak for one tin of chickpeas (rinsed and drained). Simply toss the chickpeas through the dressing and serve alongside the salad. You could also add some cooked quinoa or another ancient grain.

Other