serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Midnight Feast
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 1 best-quality sirloin steak
- extra-virgin olive oil, for drizzling
- salt and black pepper, to taste
- 1 red capsicum
- 1 red onion
- 1 tomato
- ¼ cup basil leaves
- 2 tsp balsamic vinegar
- 1 small baguette, sliced on the diagonal
Instructions
- Preheat a chargrill or barbecue pan over high heat.
- Drizzle the steak with oil and season on both sides with salt and pepper. Cook for 2-3 minutes on each side for medium–rare. Remove and rest for 5–6 minutes.
- Meanwhile, finely chop the capsicum, onion and tomato and place in a bowl. Tear in the basil, then add the balsamic vinegar, season to taste, add a drizzle of olive oil and stir to combine.
- Lightly drizzle the bread slices with oil, then chargrill on both sides until golden. Cut the steak into thin strips.
- To serve, spoon the tomato mixture over the grilled bread slices and top with the sliced beef.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Midnight Feast
