Pepper Steak and Grilled Zucchini Tartine
Photography Manja Wachsmuth.
This smoky, nutty dressing would happily dress other vegetable or potato salads, as well as pork or chicken.
Serves: 4
INGREDIENTS
4 x 150 gram sirloin steaks
4 medium zucchini, sliced ½cm lengthways
olive oil
sea salt and freshly ground pepper
Hazelnut and smoked paprika dressing
2 tablespoons balsamic vinegar
½ teaspoon smoked paprika
¼ cup currants
2 cloves garlic, crushed
¼ teaspoon chilli flakes
2 tablespoons olive oil
½ roasted red capsicum, sliced thinly
¼ cup roughly chopped roasted hazelnuts
2 tablespoons chopped flat-leaf parsley
To serve
4 slices sourdough bread, grilled
4 tablespoons mayonnaise
handful salad leaves
METHOD
Dressing: Put the vinegar, paprika, currants, garlic and chilli flakes in a small saucepan and warm over a low heat for 2-3 minutes until the currants have softened a little. Tip into a bowl and stir in the olive oil, capsicum and hazelnuts. Season and set aside.
Steaks: Lightly oil both sides of the steaks and season with salt and a really generous grinding of black pepper.
Season the zucchini.
Heat a ridged grill, sauté pan or barbecue and cook the zucchini until just tender. Transfer to a plate. Cook the steaks for 3 minutes each side or until done to your liking. Transfer to a plate and rest for a few minutes before slicing thinly.
To serve: Spread the grilled bread with mayonnaise then top with salad leaves and a pile of sliced steak. Add the parsley to the dressing and spoon over the top.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.