Summer-ish Steak Salad
WITH THICK-CUT FILET, CORN, AND ZUCCHINI
Eating a humongous salad for lunch always makes me feel like I have my life together. Nothing says, "I'm a functioning adult," like eating five different vegetables before 2 p.m. By now you've noticed I have an alarming number of food-related opinions. Especially salads. A proper salad needs crunch. Acidity. Sweetness. At least one fresh herb. A leafy green. A solid source of protein. And, if I'm feeling particularly insufferable, both raw and cooked vegetables. This summer steak salad checks every box. It's crunchy, juicy, herby, bright, and layered enough to keep every bite interesting. And no, you will not be HunGrY AgAiN iN tWo HoUrS. That's just something people with sad salads say.
Ingredients
Summer-ish Steak Salad
- 4 baby cucumbers (sliced at an angle)
- 200 g Tomatoes (sliced in half)
- 1 corn cob (kernels removed from the cob)
- 2 small zucchini (thinly sliced)
- ¼ Red onion (thinly sliced)
- 1-2 Baby Gem lettuces (cleaned)
- 1 ¼ cup / 200 g chickpeas (rinsed and drained)
- ¼ cup basil leaves
- 3-4 tbsp olive oil (for cooking corn and zucchini)
- Salt and pepper to taste (for seasoning corn and zucchini)
Dressing
- ¼ cup olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp mustard
- 1 tsp salt
- ⅛ tsp cracked black pepper
- 1 garlic clove (minced or microplaned)
- ¼ cup parsley (finely chopped)
Thick-Cut Filet
- 2 x Thick-Cut Filet
- 2 tbsp olive oil
- ½ tsp salt
- ⅛ tsp cracked black pepper
SERVES 4 / TAKES 30 MINUTES
preparation
Summer-ish Steak Salad
- Chop up baby cucumbers, tomatoes, zucchini, and red onion, and remove corn kernels from the cob.
- Heat olive oil in a non-stick pan over medium heat. Add corn kernels, lightly season with salt and pepper, and cook for 1-2 minutes until caramelised. Remove from the pan.
- Add more olive oil to the same pan, add zucchini and season with salt and pepper. Cook for 30 seconds to a minute on each side, turning midway through. Once browned, remove from the pan and allow to cool.
Dressing
- Combine all dressing ingredients in a jar and shake until emulsified.
Thick-Cut Filet
- Remove defrosted Thick-Cut Filet from the packaging.
- Season with salt and pepper on all sides.
- Heat olive oil in a non-stick frying pan over medium heat. Once hot, add the Filets and cook for 8-9 minutes, until browned on all sides and heated through.
- Remove from the pan and slice into chunks.
Assembly
- Add all the vegetables, basil, chickpeas, and cooked Thick-Cut Filet to a large bowl.
- Add the dressing, toss to coat, and serve.