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Chargrilled steak and antipasto salad
Chargrilled steak and antipasto salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Savor a lean steak salad bursting with flavor from simple ingredients.
Ingredients:
  • 500g beef rump steak
  • 20.00 ml dried oregano leaves
  • 36.40 gm olive oil
  • 2 red capsicums, cut into 3cm-thick slices
  • 270g jar antipasto
  • 1 baby cos lettuce
  • 1/2 loaf crusty bread, sliced
Instructions:
  • Lay the steak on a large plate, sprinkle with oregano, season generously with salt and pepper, press gently to adhere, and drizzle with half of the oil.
  • Heat up your barbecue hot plate or chargrill on medium-high. Coat capsicum in a bowl with oil, salt, and pepper. Cook capsicum until charred and tender, about 4 minutes. Move capsicum to a heatproof bowl.
  • Place the steak on a hot barbecue grill or chargrill. Grill for 3 to 4 minutes on each side for a perfect medium cook or until desired doneness is achieved. Remove the steak from the heat and transfer it to a plate. Lightly cover with foil and let it rest for 5 minutes before slicing.
  • After draining the antipasto, save 1 1/2 tablespoons of the oil. Mix the antipasto and reserved oil with the chargrilled capsicum strips. Toss together. Arrange lettuce on a platter, then top with the capsicum mixture and steak. Serve with crusty bread.

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