15 g (½ cup) rocket leaves
½ Lebanese cucumber, chopped
½ small red capsicum, cut into thin strips
2 figs, cut into thin wedges
10 g parmesan shavings
100 g lean rump or fillet steak, trimmed of fat
Extra virgin olive oil cooking spray
Freshly ground black pepper, to season
1 bottle balsamic glaze to serve
60 g sourdough roll or gluten-free roll, to serve (optional)
- Put rocket, cucumber and capsicum in a small bowl and toss to combine. Add fig and parmesan. Toss gently to combine.
- Preheat a chargrill on medium-high. Spray beef with cooking spray and season with pepper. Add to chargrill and cook for 1½-2 minutes on each side for medium,or until cooked to your liking. Transfer to a small plate, cover loosely with foil and set aside for 2 minutes to rest. Diagonally slice beef across the grain.
- Add beef to salad and toss gently to combine. Transfer to a serving plate. Drizzle with balsamic glaze and serve with the roll.