Grilled Steaks and Warm Courgette Salad with Olives, Goat's Cheese and Honey
Inspired by the flavours of Greece and the gorgeousness of courgettes this time of year, this warm salad is truly one of life's pleasures. Beautiful with steak but also fantastic on its own or with simply grilled white fish.
The secret to this recipe, as with all the best salads, is in the dressing: a touch of vibrant lemon, a hint of earthy oregano, a kick of red chilli, a little sweetness from the honey and a hit of salt from the olives - the perfect symphony! A celebration of early summer, this dish is definitely worth a try...
Grilled Steaks and Warm Courgette Salad with Olives, Goat's Cheese and Honey
Serves 2
2 rump steaks
2 courgettes, sliced or peeled lengthways into strips
2 tbsp olive oil, plus a little extra
120g olives, sliced
1 red chilli, deseeded and finely chopped
1 lemon
1 tsp dried oregano
2 tsp red wine/sherry vinegar
1 tsp honey
100g goat's cheese, rind removed
Handful fresh mint leaves, roughly chopped
For the dressing, mix the 2 tbsp oil with the olives, chilli, zest and juice of the lemon, oregano, vinegar and honey. Season with lots of salt and pepper and set aside.
Heat a large griddle pan (or a frying pan) over a high heat. Once the pan is smoking, drizzle the steaks with a little oil, rubbing all over and then season on both sides. Cook the steaks for 3-4 minutes on each side, depending on thickness, then remove from the pan and wrap in tin foil to rest.
Meanwhile, heat a large frying pan or wok over a medium-high heat and drizzle in a touch of oil. Stir fry the courgette strips from a few minutes until just softened and starting to char. Remove to a large bowl and toss together with the dressing.
Divide the warm salad between two plates and place a steak alongside, crumble over the goat's cheese and scatter over the mint leaves. Extra delicious with a chenin blanc such as vouvray...
The secret to this recipe, as with all the best salads, is in the dressing: a touch of vibrant lemon, a hint of earthy oregano, a kick of red chilli, a little sweetness from the honey and a hit of salt from the olives - the perfect symphony! A celebration of early summer, this dish is definitely worth a try...
Grilled Steaks and Warm Courgette Salad with Olives, Goat's Cheese and Honey
Serves 2
2 rump steaks
2 courgettes, sliced or peeled lengthways into strips
2 tbsp olive oil, plus a little extra
120g olives, sliced
1 red chilli, deseeded and finely chopped
1 lemon
1 tsp dried oregano
2 tsp red wine/sherry vinegar
1 tsp honey
100g goat's cheese, rind removed
Handful fresh mint leaves, roughly chopped
For the dressing, mix the 2 tbsp oil with the olives, chilli, zest and juice of the lemon, oregano, vinegar and honey. Season with lots of salt and pepper and set aside.
Heat a large griddle pan (or a frying pan) over a high heat. Once the pan is smoking, drizzle the steaks with a little oil, rubbing all over and then season on both sides. Cook the steaks for 3-4 minutes on each side, depending on thickness, then remove from the pan and wrap in tin foil to rest.
Meanwhile, heat a large frying pan or wok over a medium-high heat and drizzle in a touch of oil. Stir fry the courgette strips from a few minutes until just softened and starting to char. Remove to a large bowl and toss together with the dressing.
Divide the warm salad between two plates and place a steak alongside, crumble over the goat's cheese and scatter over the mint leaves. Extra delicious with a chenin blanc such as vouvray...
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