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Balsamic steak & aubergine salad
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Preparation time: 15 minutes
Cooking time: 15 minutes
1 red onion
2 tbsp olive oil
2 x 200g rump steaks, trimmed of excess fat
About 15 sprays Heinz Balsamic with Garlic Salad Spray
1 aubergine, thinly sliced lengthways
1⁄2 x 130g bag watercress, spinach and rocket salad
160g cherry tomatoes, halved
20g parmigiano reggiano, shaved
1 Preheat a griddle pan over a high heat. Trim just the very end of the root of the onion, so that when you cut it into wedges they stay intact. Drizzle the wedges with 1⁄2 tbsp oil. Season the steaks and brush with 1⁄2 tbsp oil. Spray both the steaks and the onion wedges a few times with the balsamic dressing, then cook on the griddle pan for 4 minutes (this is for medium-rare steak; cook the meat for longer for medium or well done), turning both halfway. Set aside to rest.
2 Brush the aubergine slices with the remaining 1 tbsp oil then season. Cook on the griddle for 2-3 minutes on each side until softened.
3 Arrange the salad leaves and tomatoes on 2 plates. Slice the steak and add to the salad along with the aubergine slices and onion wedges. Spray over plenty more dressing and serve scattered with the cheese shavings. Some crusty bread on the side goes nicely too, if liked.
This is a great recipe for a summer barbecue, and you can easily double or triple the ingredients to serve more people.
And to drink...
Cerro del Masso Poggiotondo Chianti, Italy, is an elegant, medium-bodied red wine, full of fresh cherry fruit and hints of spice.
Typical values per serving:
2 of your 5 a day
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