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
Ingredients:
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
Method:
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.