Tomato, ciabatta and steak salad
This roasted tomato, ciabatta and steak salad is an Italian inspired recipe which is very easy to execute. It’s a perfect midweek meal or weekend lunch.
Ingredients
Method
- Preheat the oven to 200°C.
- Wash the tomatoes, drain, then place on a baking tray. Drizzle with half of the oil then bake for 15 minutes until soft.
- Tear the ciabatta into bite-size chunks, put them on another tray and roast in the oven for about 6-7 minutes until crispy and brown.
- Mix half tablespoon of oil with the garlic and thyme. Rub the meat with this mixture.
- Heat a griddle pan. Season the steak with salt and pepper, then fry it on each sides for 1 minutes to seal the pores. Then keep turning it over every minute until you get the desired finish (about 5-6 minutes for medium).
- Place the steak on a cutting board, cover it and let it rest.
- Pour the tomatoes, with their juice, into the pan then add the balsamic vinegar and warm it through.
- In a large serving dish toss the tomatoes, rocket and ciabatta pieces. Season with salt and pepper. Add the chopped basil leaves.
- Thinly slice the steak, add to the salad. Pour the meat juice into the salad too!
- Serve it warm.