TheHummer
Cook
The beef can be marinated overnight to give a more intense flavour and will really melt in the mouth when cooked. Any 'rustic' bread will work well with this.
4 sirloin steaks
4 tbsp each : olive oil, balsamic vinegar
1 tsp crushed garlic
salt and freshly ground black pepper to taste
½ ciabatta loaf
1 pack salad leaves
10 vine tomatoes, halved
1 red onion, thinly sliced
1 Trim the beef of any fat, cut into thin slices and place in a dish.
2 Mix the oil, vinegar and garlic together and pour over the beef. Season with salt and pepper and toss to coat the beef evenly. Cover and refridgerate for 2 hours.
3 Before cooking the beef, tear the ciabatta into bite sized chunks and grill, until lightly golden. Cook the beef under a grill or BBQ for 3-4 minutes, turning once.
4 Arrange a bed of salad leaves, tomatoes, onion and bread on a serving plate and top with the beef and any pan juices.
5 Leave to stand for 5 minutes to allow the bread and tomatoes to soak up any marinade before serving.
Servings: 4
4 sirloin steaks
4 tbsp each : olive oil, balsamic vinegar
1 tsp crushed garlic
salt and freshly ground black pepper to taste
½ ciabatta loaf
1 pack salad leaves
10 vine tomatoes, halved
1 red onion, thinly sliced
1 Trim the beef of any fat, cut into thin slices and place in a dish.
2 Mix the oil, vinegar and garlic together and pour over the beef. Season with salt and pepper and toss to coat the beef evenly. Cover and refridgerate for 2 hours.
3 Before cooking the beef, tear the ciabatta into bite sized chunks and grill, until lightly golden. Cook the beef under a grill or BBQ for 3-4 minutes, turning once.
4 Arrange a bed of salad leaves, tomatoes, onion and bread on a serving plate and top with the beef and any pan juices.
5 Leave to stand for 5 minutes to allow the bread and tomatoes to soak up any marinade before serving.
Servings: 4
