Name: Pepper steak with baby lettuce salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 eggs, room temperature; 200 gm stale white sourdough, cut into rough cubes; 2½ tbsp olive oil, plus extra to drizzle; 1 skirt or flank steak (800gm), trimmed, room temperature; 2-3 baby cos lettuce, trimmed, leaves separated; Chopped dill, to serve; Parmesan and lemon dressing; 8 anchovy fillets in oil, drained, finely chopped; 80 gm finely grated parmesan, plus extra to serve; Juice of ½ lemon or to taste; 160 ml (2/3 cup) extra-virgin olive oil

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.

Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

4 eggs, room temperature

200 gm stale white sourdough, cut into rough cubes

2½ tbsp olive oil, plus extra to drizzle

1 skirt or flank steak (800gm), trimmed, room temperature

2-3 baby cos lettuce, trimmed, leaves separated

Chopped dill, to serve

Parmesan and lemon dressing

8 anchovy fillets in oil, drained, finely chopped

80 gm finely grated parmesan, plus extra to serve

Juice of ½ lemon or to taste

160 ml (2/3 cup) extra-virgin olive oil

Method

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.

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Steve Pearce