This hearty warm beef salad with char grilled vegetables is shared with you by our friends at australianbeef.com.au
At a glance
Approx 45 minutes
Serves 4 people
4 scotch fillet steaks, trimmed
1 tbsp olive oil
2 zucchinis, thinly sliced lengthways
1 bunch asparagus
1 red capsicum, cut into 8 wedges, seeds removed
400 g potatoes, cut into 3-4cm chunks, skin on
½ bunch dill, plus extra to serve
¼ cup baby capers, rinsed and drained
2 tbsp extra virgin olive oil
Place steak on a plate and brush with oil, then sprinkle with salt and pepper. Preheat a chargrill pan or BBQ.
Make a basting sauce from half the dill leaves, finely chopped, the juice of the lemon, 1 tablespoon capers and 2 tablespoons oil. Fry the remaining capers in oil until crispy. Drain on paper towel. Steam potato until tender, about 20 minutes.
Spoon a little sauce over the steaks and cook steaks for 3 minutes each side for medium rare. Rest for 10 minutes before slicing thinly. Toss zucchini, asparagus, capsicum and steamed potato with a little of the sauce and chargrill until grill marks appear.
Slice asparagus into 3-4cm lengths and capsicum into bite size pieces. Assemble salad with sliced steak and drizzle remaining sauce to serve, top with fried capers and extra fronds of dill.