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Chargrilled steak with asparagus and capsicum salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Vibrant bell pepper and asparagus salad complements perfectly grilled steak.
Ingredients:
  • 1 bunch asparagus, ends trimmed
  • 1 large red capsicum, deseeded, cut into large pieces
  • 4 (about 100g each) beef rump point end steaks
  • 18.20 gm extra virgin olive oil
  • 2 shallots, thinly diagonally sliced
  • Freshly ground pepper
  • 60g mixed salad leaves
  • 4 slices rye bread, to serve (optional)
Instructions:
  • Preheat a barbecue or chargrill pan over medium-high heat. Brush 2 teaspoons of oil onto the asparagus, capsicum, and steaks.
  • Place the capsicum on the barbecue and grill until the skin is slightly charred, for about 4-5 minutes. Transfer to a bowl and cover. Grill the asparagus on the barbecue until just tender, about 1-2 minutes. Allow them to cool for 5 minutes.
  • Peel and slice the capsicum into thin strips. Cut the asparagus into 3cm lengths diagonally. Combine them in a bowl with shallots and oil. Season with pepper and let it sit.
  • Place the steaks on the barbecue and grill each side for 2-3 minutes for a perfect medium doneness. Then, remove them from the heat and let them rest on a plate for 5 minutes before serving.
  • Distribute the mix of salad leaves and capsicum onto individual plates. Place the steak on top. Serve with bread, if preferred.

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