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Hot beef salad with griddled tomatoes, basil and parmesan

James Tanner from Great Food Bites
Tender hot beef tops a flavour packed salad in this terrific oh-so-easy recipe from James Tanner

Hot beef salad with griddled tomatoes, basil and parmesan

Method

1. For the beef, whisk the vinegar, honey and olive oil together and pour three quarters of the mixture over the beef.

2. For the salad, combine the oil with the garlic and toss in the tomatoes. Griddle for 1 minute on each side. Remove and leave on one side.

3. Griddle the steak for 3 minutes on each side. Remove from the heat and leave to rest for 2 minutes. Cut into 1cm slices.

4. Toss the remaining balsamic dressing with the salad leaves.

5. Stack up the tomatoes, beef and salad on a serving plate and scatter over the basil and Parmesan shavings. Drizzle with any remaining dressing and serve straight away.

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Serves: 4

Prep: 30 min
Cook: 8 min

Ingredients

For the beef

2 tbsp Balsamic vinegar
1 tbsp clear honey
3 tbsp Olive oil
200g beef skirt steak

For the salad

3 tbsp Olive oil
1 garlic clove, chopped
4 plum tomatoes
sea-salt and freshly ground black pepper
2 heads curly endive
small bunch Basil, roughly torn
50g Parmesan, shaved