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Pepper steak with bread salad

  • Time to make: 25 mins
  • Serving: 4 people
Ratings: 4.0
Ingredients

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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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