Beef Round Steak Salad
Serves: 4 | Preparation Time: 10 mins (marinate 30 mins or overnight) | Cooking Time: 8 minutes
4 x 170g Tasman yearling beef round steaks
1 clove garlic, chopped
1 ½ tbsp chopped oregano leaves
1 ½ tbsp olive oil
400g mixed tomatoes, diced
60g pitted Kalamata olives, sliced
½ small red onion, finely sliced
2 tsp red wine vinegar
Baby leaf salad leaves
Carrot long thin slices
Radish, thinly sliced
- Marinate the steaks in the garlic, ½ tbsp oregano and ½ tbsp oil and cover. Refrigerate for 30 mins or up to overnight.
- Preheat a ridged chargrill or barbeque over a moderately high heat. Season the steaks with salt and pepper and grill for 3-4 minutes on each side or until cooked to your liking. Place on a plate and loosely cover with foil. Allow to rest for 5 minutes.
- Meanwhile, make the salad by mixing the remaining olive oil with the rest of ingredients and season with salt and pepper.
- Slice the steaks thinly and serve with mixed salad.