Beef and Zuchini Salad

A light, tasty salad - perfect for a warm evening.

  1. Steam the zucchini slices and asparagus in two batches, for about 5 minutes, until just tender.
  2. Whisk together the olive oil, lemon juice, chilli and mint, pour over the vegetables while warm and toss gently to coat. Set aside.
  3. Preheat a chargrill pan over high heat. Brush the steaks with oil and cook for 6 minutes on one side, turn over and cook for a further 5 minutes or until cooked to your liking. Rest covered, for 5 minutes.
  4. Scatter the cherry tomatoes over the salad, thinly slice the steak and arrange on top. Serve.

Tip

Tip: Softened rice vermicelli noodles can also be added to this salad, toss them in with the zucchini. Sliced mini lamb roasts are also delicious served with this salad.

 

Some scripts may have been disabled to allow inContext to operate properly. Please use the Admin Console to edit any modules or hidden page elements

Javascript is turned off on your browser! Some features on this site need Javascript to function properly - If you are able to, please enable Javascript to experience this site as intended.