Fast Recipes

Pepper steak with baby lettuce salad

Marinate your steaks in a mixture of olive oil, lemon juice and Worcestershire sauce for a delicate flavour and a tender flank.
An aerial view of an oval platter filled with grilled chopped pepper steak with baby lettuce salad.

Image: Alicia Taylor

Alicia Taylor


Parmesan and lemon dressing


1.Bring a small saucepan of water to the boil. Add eggs and cook until soft boiled (6½ minutes) or cook to your liking. Peel and cut into quarters.
2.For dressing, place all ingredients in a blender and blend to combine; season to taste. Set aside.
3.Preheat oven to 180°C. Place bread in a roasting pan with oil; season and toss to combine. Roast until golden and crisp (12-15 minutes). Set aside until ready to use.
4.Preheat a lightly greased barbecue or chargrill pan over high heat. Place steak on a tray, drizzle with extra oil, season liberally with freshly cracked black pepper and salt. Barbecue steak, turning once, until browned and cooked to your liking (5 minutes each side for medium-rare). Set aside to rest for 10 minutes. Slice when ready to serve.
5.Arrange lettuce on a platter with eggs and croutons; drizzle over dressing. Top with sliced steak and scatter over dill.

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