Back to Recipe Menu

Steak with Spanish roasted tomato salad

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Toss the tomatoes and red onion in an oven tray with some oil, balsamic and seasonings to taste. Then cook in the oven until the tomatoes begin to collapse. 
  • Spray the steaks with oil and sprinkle with a little paprika. Then cook to the desired degree on a lightly oiled, preheated ridged grill (or BBQ), seasoning once sealed. Set aside to rest for about 5-10 mins, before slicing on the diagonal. 
  • Then combine the mayonnaise with the garlic, sour cream, lemon juice, parsley and mustard. Taste for seasoning and set aside. 
  • Gently toss the roasted tomatoes with any cooking liquid, the rocket, sliced steak, a splash of oil and balsamic to taste. 
  • Then mound the salad on individual plates, flick the garlic mayonnaise over the top and serve with any extra mayo in a small bowl on the side.

Ingredients

  • 1 punnet cherry tomatoes, halved
  • 1 red onion, sliced
  • olive oil
  • balsamic vinegar
  • sea salt & freshly ground pepper
  • 2 x 180 gm porterhouse steaks, trimmed of all fat & sinew
  • olive oil spray
  • smoked paprika (or normal paprika)
  • 1 cup thick mayonnaise
  • 1 large garlic clove, crushed
  • a good dollop of sour cream
  • a squeeze of fresh lemon juice
  • 1 tbsp chopped fresh parsley
  • 1 heaped tspn Dijon mustard
  • a good handful of rocket leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm