Chargrilled beef with summer salad
- 500g lean fillet steaks
- 2 baby gem lettuce, cut into wedges
- 2 large peaches or nectarines, cut into thin wedges
- 250g mixed tomatoes, halved
- 1 Lebanese cucumber, thinly sliced
- 120g baby spinach leaves
- fresh dill, to serve
- 4 small grainy rolls, to serve
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1 Season steaks well. Lightly spray a barbecue plate or chargrill pan with olive oil. Add steaks and cook for 2–3 minutes each side or until cooked to your liking. Transfer to plate, cover with foil and allow to rest.
2 To make dressing, combine all ingredients in a small screw-top jar. Shake well until combined.
3 Arrange lettuce, stone fruit, tomato, cucumber and spinach leaves among four serving plates. Thinly slice steak and add to plates. Drizzle over dressing and garnish with fresh dill. Serve with bread rolls.
Nutrition Info (per serve)
Total fat 14.8g
–Saturated fat 4g
Dietary fibre 7.1g
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