Warm beef, beetroot, feta and rocket salad
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Time to make:
$5.60 per serve
(at time of publication)
Full ingredients list:
- 850g can whole baby beetroot, drained
- olive oil spray
- 2 sirloin steaks (450g total)
- 120g wild or baby rocket leaves
- 100g reduced-fat feta, crumbled
- 1/4 cup balsamic glaze
Nutritional information (per serve)
Instructions and steps:
Step 1 Line a large plate with paper towels. Place drained beetroot onto plate and top with more paper towel, then pat beetroot dry. Cut each beetroot into 4 wedges.
Step 2 Preheat a chargrill pan over medium-high heat. When hot, spray with oil. Season steaks with pepper. Cook on chargrill for 3 minutes, then turn and cook for a further 2-3 minutes until medium-rare (or done to your liking).
Step 3 Transfer steak to a chopping board. Cover with foil and stand for 5 minutes, then trim off any fat and slice thinly.
Step 4 Scatter rocket on a large serving platter. Top with beetroot, steak and feta. Toss gently to combine, drizzle with balsamic glaze, then serve immediately.
Balsamic glaze (available from most supermarkets) is balsamic vinegar that has been reduced until it's thick and sticky, with a more concentrated flavour.
About this recipe
First published: October 2008