Steak with Balsamic and Antipasto Salad on Rice

Name: Steak with Balsamic and Antipasto Salad on Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 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

5 minutes + 15 minutes

Serves 4

Steak Beef Salad Rice Antipasto

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Ingredients

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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Method

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.