Steak with tomato salsa and chèvre

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PREP TIME

15 min

TOTAL TIME

23 min

Serves

4

If your signature summer dish is grilled steak, you'll love our new take, with tangy tomato salsa and melted rounds of goat cheese.


Ingredients

  • 4 steaks , about 180 g each
  • 4 tomatoes , preferably different colours
  • 1/2 small red onion
  • 1/2 cup shredded fresh basil , or chopped parsley
  • 1 tbsp olive oil
  • 1 tbsp red-wine vinegar
  • Pinch granulated sugar
  • 1/2 130-g log goat cheese

Instructions

  • 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.

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Nutrition (per serving)

  • Calories
  • 312,
  • Protein
  • 38 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 14 g,
  • Fibre
  • 2 g,