Balsamic steak salad
- 600g porterhouse or fillet steak
- 1 tbsp Cajun seasoning
- 2 tsp lemon zest
- 20ml (1 tbsp) olive oil
- 4 cups lettuce leaves
- 2 large tomatoes, chopped
- 1/2 cup mint leaves
- 1 large garlic clove, minced
- 250ml balsamic vinegar
- 1 tbsp sugar
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.
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- Use any seasoning you like – Cajun is just one idea.
- Remove your steak from the fridge 20 minutes before cooking. Meat at room temperature cooks more evenly.
- Don’t be worried that the dressing with be too astringent; it’s lovely on the fresh salad leaves with the seasoned steak.
- This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.