Pepper Steak and Grilled Zucchini Tartine
Photography by 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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!