Prep: 20 mins
Cook: 15 mins
4
Barbecued capsicum, beef & rocket salad
Try out a barbecued capsicum, beef, and rocket salad. Succulent beef paired with smoky barbecued capsicum creates a flavourful combination. Tossed with fresh rocket leaves and a tangy dressing, it's a satisfying meal perfect for any occasion. Enjoy a burst of freshness with this vibrant salad.
1 tbs olive oil
3 tsp ground cumin
750g thick beef sirloin steaks
1 yellow capsicum, quartered lengthways and deseeded
1 red capsicum, quartered lengthways and deseeded
Olive oil cooking spray
1⁄2 small red onion, thinly sliced
275g truss cherry tomatoes, stems removed
400g chick peas, rinsed and drained
60g baby rocket leaves
WHITE WINE & GARLIC DRESSING
2 tbs white wine vinegar
1⁄2 cup extra virgin olive oil
1 garlic clove, finely chopped
STEP 1 Combine oil, cumin and salt and pepper in a small bowl. Rub mixture onto steaks.
STEP 2 Preheat a greased barbecue grill or char-grill pan on medium-high heat. Barbecue or char-grill steaks for 4–5 minutes on each side (for medium-rare) or until cooked to your liking. Transfer to a plate, cover and set aside to rest. Spray capsicums with oil and barbecue or char-grill for 2–3 minutes on each side. Transfer to a plate to cool slightly.
STEP 3 To make the dressing, place all ingredients into a screw-top jar. Season with salt and pepper and shake to combine.
STEP 4 Cut steaks across the grain into 1cm thick slices. Place steak, capsicum, onion, tomatoes, chick peas and rocket into a large bowl. Gently toss to combine. Arrange on a serving platter, drizzle with dressing and serve.
Nutritional Facts
Capsicum (bell peppers): High in vitamins A and C.
Beef: High in protein, iron, and B vitamins.
Rocket (arugula): Provides vitamins A, C, K, and calcium.
Tips and Tricks
Opt for vibrant, firm capsicums and tender beef cuts. Arugula can be substituted for rocket for a peppery flavor.
