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: 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.


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