Steak with tomato salsa and chèvre
This article has not been rated yet.
If your signature summer dish is grilled steak, you'll love our new take, with tangy tomato salsa and melted rounds of goat cheese.
, about 180 g each
, preferably different colours
, or chopped parsley
1/2 130-g log
- Bring steaks to room temperature. Oil grill and heat barbecue to medium-high. Lightly rub steaks with oil and place on grill. Barbecue, uncovered, for 4 to 6 min per side for medium-rare if the steaks are 1 in. (2.5 cm) thick.
- Meanwhile, slice tomatoes into thin wedges or rounds. Slice onion into very thin rounds, then separate into rings. Shred basil. Combine all in a medium bowl. Drizzle with oil and vinegar, then sprinkle with pinches of sugar, salt and pepper. Stir to coat. Taste and add more vinegar if needed.
- Remove steaks to plates. Sprinkle both sides with salt and pepper. Let stand 5 min, then top each with a round of goat cheese. Spoon the tomato salsa alongside.
Easiest way to halve cherry tomatoes
Nutrition (per serving)
- 38 g,
- 7 g,
- 14 g,
- 2 g,