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Chargrilled beef and balsamic onion salad
Chargrilled beef and balsamic onion salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Succulent beef steak shines in vibrant, crisp salad.
Ingredients:
  • olive oil cooking spray
  • 2 brown onions, halved, sliced
  • 8.00 gm brown sugar
  • 42.40 gm 100% fat-free Italian balsamic salad dressing
  • 4 (125g each) beef rump steaks, trimmed
  • 2 multigrain bread rolls
  • 2 red capsicum, thinly sliced
  • 1 Lebanese cucumber, thinly sliced
  • 1 zucchini, thinly sliced
Instructions:
  • In a large non-stick pan over low heat, lightly spray with oil. Cook onions until tender for about 15 minutes. Add sugar and 2 tablespoons of cold water. Season with salt and pepper. Continue cooking until onions are tender, about 10 minutes. Finally, stir in 1 tablespoon of salad dressing.
  • Preheat the barbecue grill to medium-high heat. Coat both sides of the steaks with oil and sprinkle with pepper. Grill the steaks for 3 to 4 minutes on each side for a medium cook or until desired doneness. Place the steaks on a plate, cover, and let them rest for 5 minutes before serving.
  • Cut each roll into 4 crosswise slices, then generously coat both sides with oil. Toast on the grill for about 2 minutes per side until golden brown.
  • Thinly slice the steak. Mix capsicum, cucumber, and zucchini in a bowl. Drizzle the remaining salad dressing over the veggies and toss well. Portion the salad into bowls. Top with steak strips and onions. Serve with toasted bread.

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