New York Cut Warm Beef Salad

 

2 Rib eye steaks (New York cut)

½ bunch of roquette

1 bunch of watercress

½ iceberg lettuce, shredded

1 Roasted red capsicum, peeled, de-seeded and sliced

1 Zucchini, char-grilled

1 eggplant, char-grilled

1 cucumber, long julienne

6 slices of whole meal bread

2 tbsp of horseradish cream

Grated mozzarella

 

 

Baste the steaks with oil, salt and pepper and seal on both sides on your char griller then into the oven at 210^oC and cook to your liking (M.R. 10-12 minutes) and allow to rest

 

Spread the horseradish over the sliced bread and top with cheese and bake at 210C for about 10miutes or until the cheese is melted, then remove the crusts and cut into triangles.

 

Lay a base of roquette onto your serving platter, then a ring of egg plant around the outside, then some char-grilled zucchini, cucumber “spaghetti”, roasted capsicum, croutons.

 

Place the whole steaks on top of the salad, dress with watercress and drizzle with your favourite dressing