Ingredients
600g porterhouse or fillet steak
1 tbsp Cajun seasoning
2 tsp lemon zest
20ml olive oil
(1 tbsp)
4 cups lettuce leaves
2 large tomatoes
chopped
½ cup mint leaves
1 large garlic clove
minced
250ml balsamic vinegar
1 tbsp sugar
Equipment
- 1 non-stick frying pan
- 1 small saucepan
- 1 board
Instructions
- Coat steak with Cajun seasoning, lemon zest and 10ml (2 tsp) of the olive oil. Leave to marinate for 5-10 minutes.
- Toss lettuce, tomatoes and mint leaves together and divide among plates.
- Heat a non-stick frying pan to medium-high and add steak. Cook to your liking (about 2-3 minutes per side for rare, 3-4 minutes per side for medium, 5-7 minutes for well done).
- Remove steak from pan and allow to rest on a board for 5 minutes.
- While steak is resting, add the remaining olive oil to a small saucepan and add garlic.
- Heat on low and cook for 1- 2 minutes or until fragrant.
- Remove from heat and add the balsamic vinegar and sugar.
- Return to the heat and cook gently for 1 minute.
- Slice steak, arrange over salad leaves and drizzle with warm balsamic dressing.
- Serve immediately, before the salad leaves wilt.
Notes
Tip
Remove your steak from the fridge 20 minutes before cooking. Meat at room temperature cooks more evenly.
Tip
Don’t be worried that the dressing with be too astringent; it’s lovely on the fresh salad leaves with the seasoned steak.
Variation
Use any seasoning you like – Cajun is just one idea.
