Servings: 4  |  Cook time: 25mins

Nutritional information: (average serve)

  • Calories: 871
  • Protein: 55.9g
  • Carbs: 8.3g
  • Fat total: 68.9g | Saturated Fat: 27.1g


2 zucchini, thinly sliced lengthways

4 (about 255g each) beef scotch fillet or porterhouse steaks

1 tbsp coarsely ground black pepper

1 tbsp coarsely chopped thyme

2 tbsp red wine vinegar

1/4 cup (60ml) avocado oil or olive oil

2 tsp wholegrain mustard

120g baby spinach leaves

330g jar whole roasted peppers (capsicum), drained, torn into strips

100g blue cheese, crumbled

Thyme sprigs, to serve


Step 1

Heat a barbecue grill or chargrill on medium-high. Spray the zucchini slices with olive oil spray. Cook the zucchini slices on the grill for 1 min each side or until lightly charred. Transfer to a plate.

Step 2

Spray the steaks with olive oil spray. Sprinkle with the pepper and chopped thyme. Season with salt. Cook steaks on grill for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Rest for 5 mins. Thinly slice.

Step 3

Meanwhile, whisk the vinegar, oil and mustard in a small jug. Season.

Step 4

Place the zucchini, spinach, capsicum and blue cheese in a large bowl. Gently toss to combine.

Step 5

Divide the salad and steaks evenly among serving plates. Drizzle the salad with the dressing and sprinkle the steaks with thyme sprigs to serve.