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Marinated Beef Steaks with Asparagus Salad
A big, juicy steak is hard to beat. NZ Beef and Lamb Ambassador Sean Armstrong has developed this recipe which teams a Kiwi favourite with some of the season’s best produce, ideal for summer entertaining.
Ingredients
4 beef steaks (sirloin, scotch, rump or eye fillet), fully trimmed
Marinade
Combine the following, add steaks and chill 8 hours or overnight:
Zest of 1 lemon
1 Tbsp each fresh marjoram, thyme
1 bayleaf
Salt and pepper
2 cloves garlic, peeled
100ml olive oil
Salad
8 spears asparagus, trimmed, blanched and refreshed
½ punnet snow pea sprouts
½ cup basil leaves
Chopped chives
100g mixed baby salad
2 Tbsp olive oil
Salt and freshly milled pepper
Roasted tomatoes
8 tomatoes
Salt and pepper
100ml sherry vinegar
To Serve
Extra virgin olive oil
Your favourite jus or gravy
Method
Salad
Cut each asparagus spear into bite-sized pieces and place in a clean bowl. Remove stalks from sprouts and add to asparagus with the remaining ingredients, and toss gently.
Roasted tomatoes
Place tomatoes on an oven tray, season and drizzle with sherry vinegar. Roast for 8-10 minutes and set aside.
Beef
Remove steaks from marinade and bring to room temperature. Pan-sear, grill or BBQ until cooked to your liking. Rest, covered in a warm place for a further 5 minutes. Arrange a portion of salad and two tomatoes on each serving plate. Place a rested steak on the salad, drizzle with oil and warm jus and serve.
Serves 4
Source: NZ Beef and Lamb |
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