Chargrilled steak with tomato and feta salad
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Time to make:
$7.15 per serve
(at time of publication)
Full ingredients list:
- 600g sweet potatoes, unpeeled, sliced into 1cm-thick rounds
- 4 x 150g beef fillet steaks, trimmed
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 lemon, zested, juiced
- 1 1/2 tablespoons fresh thyme leaves
- 400g punnet tomato medley
- 100g baby spinach
- 1/2 cup small fresh mint leaves
- 1 Lebanese cucumber, peeled into ribbons
- 75g reduced-fat feta, roughly crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat a barbecue to medium-high heat. Chargrill sweet potato until golden and tender.
Step 2 Meanwhile, rub steaks with half the oil. Sprinkle with garlic, lemon zest and thyme. Chargrill steaks for 4 minutes on each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered with foil, for 5 minutes to rest.
Step 3 Cook whole tomatoes on the barbecue hot plate for 5 minutes, or until charred and skins starts to split. Transfer to a large bowl. Add spinach, mint, cucumber and feta to bowl. Drizzle with lemon juice and remaining oil. Toss gently to combine. Serve steaks with sweet potato chips and tomato salad.
Keep an eye on the barbie. The Cancer Council warns against consuming overcooked or burnt meat as research suggests a possible link to some types of cancer.
About this recipe
First published: January 2012