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Chargrilled Beef with Roast Onions and Roma Tomatoes
This is a lovely dish using a few key ingredients to their best advantage. If you prefer more complex flavours, try using infused oils, Tuscan spices or roasted garlic mayo. To create a French-style Nicoise, add olives, anchovies, poached egg, asparagus or green beans, potatoes or shaved parmesan. Add grilled eggplant, oregano, Tzatziki and a squeeze of lemon juice for a Greek-style dish.
Ingredients
6x 150 -180g sirloin/porterhouse steaks, fully trimmed
6 medium onions, quartered, skin on
6 medium Roma tomatoes, halved
200g fresh spinach, picked and washed
240g marinated, diced feta cheese
100ml extra virgin olive oil
60ml balsamic vinegar
Sea salt and freshly milled pepper to taste
Fresh herbs
Method
Vegetables
Preheat your oven to 180°C. Drizzle the onions with a little olive oil on an oven tray and roast for 30 minutes or until caramelised and cooked through. Repeat with the tomatoes on another oven tray and roast for the last 10 -15 minutes with the onions. Remove the onions and tomatoes from the oven and set aside. Blanch the spinach briefly in boiling water and refresh immediately in iced water. Drain.
Beef
Heat a little oil in a ridged griddle pan or lightly brush a chargrill with oil. Season the beef well and grill on both sides until medium rare (3 -5 minutes per side) or cooked to your liking. Remove from the heat and rest, covered in a warm place for 6 -8 minutes.
To serve
Arrange equal portions of the roasted onions and Roma tomatoes on 6 serving plates.
Top with the blanched spinach and sprinkle each portion with the feta cheese.
Carve the steaks in half across the grain on an angle and arrange over the vegetables.
Dress with the remaining olive oil and drizzle with balsamic vinegar.
Season to taste with the sea salt and pepper and sprinkle with fresh herbs.
Serve warm or cold.
Source: Beef and Lamb NZ |
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