Pepper steak with bread salad

Serves: 4

Time to make: 25 mins

Ingredients

Bread salad
4 slices day-old Italian-style bread, torn in 2cm pieces
2 small cucumbers, halved lengthways, sliced diagonally
250g cherry tomatoes, halved
1 small red onion, thinly sliced
¼ cup fresh basil, torn
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 tablespoon freshly ground black pepper
4 x 125g porterhouse or scotch fillet steaks, trimmed
cooking spray oil
6 cups mixed lettuce leaves

Instructions

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1 To make Bread salad, place bread, cucumber, tomatoes, onion, basil, oil and vinegar in a large bowl. Toss to combine.

2 Sprinkle pepper on both sides of beef. Spray a chargrill pan with oil and place over a medium-high heat. Cook beef, turning, for 7-8 minutes for medium, or until cooked to your liking. Transfer to a plate and cover loosely with foil. Stand for 5 minutes to rest.

3 Serve beef with Bread salad and lettuce.

Variations

Make it gluten free: Use gluten-free bread.

HFG tip

You can add some roasted mushrooms or 1 cup mashed cauliflower without overdoing the kilojoules. One tablespoon of a low-kilojoule tomato salsa is a great idea, too.

Nutrition Info (per serve)

Calories 366 cal

Kilojoules 1530 kJ

Protein 34 g

Total fat 17 g

Saturated fat 5 g

Carbohydrates 20 g

Sugar 8 g

Dietary fibre 4 g

Sodium 250 mg

Calcium 110 mg

Iron 4.5 mg

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.