Steak salad

This steak salad is a popular choice at Reuben Kaye’s group gatherings. Tossed with lightly caramelised garlic zucchini and a zesty Dijon mustard, this salad is sure to be a welcome addition to your table.

Credit: Jiwon Kim

• serves

  4-6

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 x 250 g scotch fillet steaks
• Salt and black pepper
• Garlic-infused olive oil, for drizzling
• 2 small bunches flat-leaf parsley, roughly chopped
• ½ bunch dill sprigs, roughly chopped
• 2 dill pickles, roughly chopped
• 250 g cherry tomato medley, halved
• 150 g Gordal olives, pitted & halved (large fleshy green olives)
• 150 g bocconcini, torn
• ¾ cup shaved parmesan cheese
• 8 boiled baby potatoes
• 3 soft-boiled eggs, halved

For the zucchini

• 2 small zucchinis, thinly sliced
• 2 tbsp garlic-infused olive oil
• 1 tbsp white wine vinegar

For the dressing

• 2 tbsp dill pickle brine (juice)
• 2 tbsp Gordal olive brine
• 2 tbsp white wine vinegar
• 2 tsp Dijon mustard
• ⅓ – ½ cup olive oil

Resting time: 6 minutes

Instructions

1. Season the steaks on both sides with a pinch of salt and black pepper, then drizzle with the garlic-infused olive oil. Heat a large frying pan over high heat and cook the steaks for 2-3 minutes per side (for medium-rare), or until cooked to your liking. Remove the steaks to a plate and allow to rest for 6 minutes.
   
2. Return the pan to a medium heat, then drizzle the sliced zucchini with garlic-infused oil. Add to the pan and cook 2-3 minutes per side, or until lightly caramelised. Add the vinegar to the pan and toss to coat, seasoning with salt and black pepper. Transfer the caramelised zucchini to a large salad bowl with the parsley, dill, pickles, tomatoes, olives, cheeses and potatoes. Set aside.
   
3. Make the dressing by combining the ingredients in a small screwtop jar. Close the lid and shake well to combine, season with salt and pepper to taste. Pour half the dressing over the large salad bowl and toss lightly to combine. Thickly slice the steak and add to the bowl with the salad and toss a second time.
   
4. Transfer the dressed salad to a large serving plate and garnish with the halved boiled eggs.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.