Hot beef salad with oven-roasted tomatoes and reggiano parmesan

Method

1. Preheat the oven to 200°C/gas 6.

2. Cut the tomatoes in half and using a spoon, remove the seeds. Lay the tomatoes skin side down on a wire rack over a baking tray and season with salt and freshly ground black pepper.

3. Place the sliced garlic cloves in a bowl and mix with the chopped thyme, balsamic vinegar and a little olive oil.

4. Fill the hollowed-out tomatoes with the mixture, cover with kitchen foil and place in the oven for 10 minutes until just soft.

5. Remove the tomatoes from the oven and turn them over letting the mixture run through the rack. Peel off the skins and discard.

6. Pour the mixture out of the tray into a bowl and leave to cool.

7. Heat a grill pan on the stove top. Season the skirt steak and brush with a little oil. Sear in the hot pan for 2 minutes on each side and then set aside to rest for a further 2 minutes. Slice on the diagonal.

8. Dress the salad with the cooled thyme mixture and stack with slices of the steak and tomatoes in alternate layers. Finish off with shavings of Reggiano Parmesan and freshly ground black pepper. Spoon any leftover dressing around and serve.

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Ingredients

4 plum tomatoes
sea salt, and freshly ground black pepper
2 garlic clove, peeled and sliced
2 tsp Thyme, chopped
1 tbsp of Balsamic vinegar
a splash of Olive oil, plus extra for brushing
200g skirt steak
2 heads of curly endive salad, washed and trimmed
50g Parmigiano Reggiano

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