Balsamic Steak and Feta Salad
A prime cut of beef expertly chargrilled over hot coals to tender, juicy perfection, served with house-crafted herb chimichurri or garlic butter.
Ingredients
- • 4 thin cut beef sizzle steaks (approx 250g/9oz total weight)
- • 2 tbsp balsamic vinegar
- • 2 tbsp Worcestershire Sauce (or Henderson's Relish)
- • 1 tsp lime juice
- • 1 tsp Dijon mustard
- • 1 tsp clear honey
- • 1/2 tsp garlic granules
- • salt and black pepper (to taste)
- • 2 little gem lettuce (thinly sliced)
- • 6 cherry tomatoes (quartered)
- • 4 radishes (thinly sliced)
- • 50 g canned or frozen sweetcorn (defrosted and/or drained)
- • 40 g reduced fat Feta cheese
- • 2 tbsp balsamic vinegar
- • 1 tbsp lime juice
- • 1 tbsp clear honey
- • 5 g fresh basil leaves (finely chopped)
- • 5 g flat leafed parsley (stalks removed and finely chopped)
Preparation Steps
In a small bowl, combine all the marinade ingredients and season with a little salt and pepper. Place the steaks in a non-metallic dish and pour over the marinade. Cover with cling film and pop in the fridge for 30 minutes.
Arrange the lettuce, cherry tomatoes and radishes on your serving plates, sprinkle over the sweetcorn and crumble over the Feta cheese. It's nice to leave some chunks of Feta so don't break it down too much.
In a small bowl, combine the dressing ingredients and leave to one side.
Pre-heat the griddle or frying pan and place the steaks in the pan. As the steaks are very thin, a minute on each side will cook them through.
Remove from the pan and allow to rest for a minute. Slice the steaks into thin slices and arrange on top of the salad.
Drizzle the salad with the dressing and serve.