Steak and Balsamic Pepper Salad

30 Jun

So summer has been pretty much non existent in the UK this year.  We’ve had about two weeks of sunshine in total.  Now while I don’t really mind too much as I had more than my fair share of sunshine when living in Taiwan, I have really missed making summery food.  I’ve had visions of making home ice-cream and barbequing in back yard, but the rainy, miserable days have left me  more inclined to  hearty soups and stews.    So when today promised blue skies and gentle breezes, I knew I had to seize the chance and make my favourite summer salad.

It’s a simple creation, hardly worth the recipe,  and doesn’t really take much work at all which makes it perfect on those days where you would rather be outside enjoying the sunshine than tied to the kitchen.  It does however really pack a punch when it comes to flavour.  So much so that even those who don’t really enjoy salad, will ask for seconds.

To start take:

  • 300 (ish) gms of steak
  • 2 red peppers
  • 1 bag of your favourite salad leaves (I’m partial to baby spinach)
  • 1 small Camembert (cut into squares)
  • 80 ml of olive oil
  • 60 mls of balsamic vinegar

Preheat the oven to 220°C.  Then slice the red peppers length ways into slices about half a centimeter wide.

Place the peppers in an oven proof bowl and pour 60ml of the olive oil over them.  Place in the oven and cook for about 20-25 minutes.  Check on the peppers two or three times during the cooking and give them a shake or a stir to prevent the top layer from drying out.

Remove the peppers from the oven and while still hot pour the balsamic vinegar on them.  The hot peppers will absorb the vineger making them meltingly sweet. Allow the peppers to cool in the oil and the vinegar.

Cook the steak.  It really doesn’t matter how you do it.   I brushed the steaks with the remainder of the olive oil and used a cast iron grill pan and fried them for two minutes a side.  I was hoping for a medium rare steak, but as the steaks were a touch on the small side, they were closer to medium well after they had rested. Allow them to cool and slice as thinly as you can.

Just before serving, sash the salad leaves and mix in the peppers.  The balsamic vinegar/olive oil mix that they are lying in is going to make the dressing.  Add the slices of steak and then the cheese.  It really is a meal in itself.

 

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2 Responses to “Steak and Balsamic Pepper Salad”

  1. Food Follower July 3, 2012 at 12:01 am #

    Yum, looks good! Thanks for stopping by my blog.

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