Steak with Balsamic and Antipasto Salad on Rice

clock 5 minutes + 15 minutes bowl Serves 4


  • 75 ml extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp capers
  • 1 chargrilled red capsicum, thinly sliced
  • 1/2 cup pitted green olives
  • 6 sundried tomatoes, thinly sliced
  • 4 balsamic marinated onions, thinly sliced
  • 1/4 cup 1cm diced mild salami
  • 2 large handfuls rocket leaves
  • 4 of your favourite cut of steak (eye fillet, sirloin, rump and scotch are all suitable.)
  • 2 cloves garlic, crushed
  • 3 Tbsp olive oil
  • steamed long grain rice to serve
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  • 1. Put the extra virgin olive oil, vinegar, capers, capsicum, olives, sundried tomatoes, onions, salami and rocket into a bowl. Mix well, taste and season.

  • Set aside.

  • 2. Heat the olive oil in a frying pan and pan-fry the steak the way you like it.

  • 3. Serve the steak on rice with a large spoonful of the salad on top

  • Tip: Make the sauce an hour or two in advance, the rocket will wilt but stay crunchy and the sauce will improve as the flavours develop together.

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