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Peppered beef panzanella salad recipe
Peppered beef panzanella salad recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Tuscan bread and tomato salad with Coles Rump Steak for a hearty summer meal.
Ingredients:
  • 2 garlic cloves, crushed
  • 60ml olive oil
  • 250g By Laurent Sourdough Baguette*, cut into 4cm pieces
  • 1 yellow capsicum, seeded, coarsely chopped
  • 600g No Added Hormones Beef Rump Steak
  • 2 tsp coarsely ground peppercorns
  • 250g cherry tomatoes, halved
  • 1 Lebanese cucumber, coarsely chopped
  • 1/2 red onion, thinly sliced
  • 115g olive
  • 40.00 ml Italian White Wine Vinegar
  • 25g parmesan
  • 125.00 ml basil leaves, torn
Instructions:
  • In a bowl, mix minced garlic with 1 tablespoon of oil. Add bread and stir until evenly coated in the mixture.
  • Preheat a barbecue grill or chargrill to medium-high heat. Grill the bread and capsicum, flipping occasionally, for 4-5 mins until the bread is crispy and the capsicum is slightly charred. Place on a plate to serve.
  • Massage the beef with 1 tablespoon of oil and generously season with pepper. Sear beef for 3 minutes on each side, or until desired doneness. Place the beef onto a plate and tent with foil. Allow it to rest for 5 minutes before slicing thinly.
  • In a bowl, mix together the tomato, cucumber, onion, and olives. In a small bowl, whisk the vinegar and remaining oil, season, then add to the tomatoes along with the beef and bread mixture. Toss to combine, then transfer to a serving platter and garnish with parmesan and basil.

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