Friday 20 October 2017

BBQ Italian steak salad with chilli, lemon and marjoram

Rozanne Stevens

Serves 2

* 1 large 10oz rib-eye steak

* 1tbls Broighter Gold Garlic and Rosemary Rapeseed Oil

* ½tsp chilli flakes

* Salt and pepper

* 1 lemon

* 1 courgette, sliced into 1cm strips

* 1 bunch cherry tomatoes on the vine

* 150g baby salad leaves

* 2tbls fresh marjoram

Method

Oil the steak with the garlic and rosemary oil, sprinkle over the chilli flakes and season well with salt and pepper.

Place on a hot BBQ and seal on one side for three to four minutes.

Turn over and seal for another three to four minutes.

This will give you a rare to medium rare steak which is ideal for this recipe.

Cook further if preferred.

Lightly oil the courgette strips and BBQ until charred and tender.

Lightly oil the tomatoes and BBQ until they just start to burst.

Allow the steak to rest before slicing.

Serve the steak strips over the salad leaves.

Squeeze over plenty of lemon juice and more salt and pepper.

Sprinkle over fresh marjoram and serve immediately.

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