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.
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.