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.

By Gourmet Food Team
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Image: Alicia Taylor


  • 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


  • 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.
  • undefined: Gourmet Food Team