Chargrilled beef with summer salad

Author: Amanda Lennon - Chef, Food Editor

Photographer: Jeremy Simons

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Whip up this tasty fatigue fighter in just 20 minutes!

Time to make: 20 mins

Ingredients

More weights & measures

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

Dressing
1 tablespoon olive oil
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons chopped fresh dill

Instructions

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)

Calories 389cal

Kilojoules 1629kJ

Protein 34.4g

Total fat 14.8g

–Saturated fat 4g

Carbohydrates 25.1g

–Sugars 11.6g

Dietary fibre 7.1g

Sodium 393mg

Calcium 130mg

Iron 6mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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2 comments on Chargrilled beef with summer salad

Rebecca Elder May 2, 2023 at 2:13 pm #

Where are the ingredients for the dressing in this recipe?

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- Beatriz Acosta June 1, 2023 at 3:04 pm #
  
  Hi Rebecca,
  
  You can find the dressing ingredients in the Ingredients list of this recipe page, labeled ‘Dressing’ right underneath the ‘grainy rolls’
  
  Cheers,
  Beatriz
  
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