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Oven-roasted tomato & beef salad
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Ingredients:
  • 6 large egg tomatoes
  • 1 garlic clove, crushed
  • 36.40 gm extra virgin olive oil
  • 3 beef scotch fillet steaks
  • 8 x 1 1/2cm thick slices crusty bread
  • 56.88 gm olive oil
  • 20.00 ml balsamic vinegar
  • 100g pkt baby salad leaves
  • 1 telegraph cucumber, chopped
  • 200g bocconcini, torn into pieces
Instructions:
  • Preheat the oven to 180°C. Arrange 6 large egg tomatoes, halved and cut-side up, on a wire rack set over a baking tray. Brush the tomatoes with olive oil and season them. Roast in the oven for 1 hour and 15 minutes, then allow them to cool. Finally, mix the crushed garlic clove with 2 tablespoons of extra virgin olive oil.
  • Preheat a chargrill pan over medium-high heat. Brush 3 beef scotch fillet steaks and 8 slices of 1 1/2cm thick crusty bread with garlic oil. Grill the steaks for 3 minutes on each side, then slice thinly. Grill the bread for 1-2 minutes per side until toasted.
  • In a bowl, whisk together 1/4 cup of olive oil and 1 tablespoon of balsamic vinegar. Season to taste. Add 100g of baby salad leaves, 1 chopped telegraph cucumber, and 200g of torn bocconcini. Arrange the steak, tomatoes, and bread on top. Finish by drizzling the salad with the dressing.

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