Tomato & Basil Marinated Blade Steak

SERVES 4 | 15 MINS PREP | 25 MINS COOK TIME

INGREDIENTS

600g lean blade (flat-iron) steaks
3 large tomatoes, grated
2 garlic cloves, crushed
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 handful fresh basil leaves, roughly chopped
½ tsp sea salt
Cracked black pepper
1 cup orzo pastai
2 red capsicum, roasted and sliced
1 Tbsp olive oil
2 cups baby spinach leaves
½ red onion, finely sliced
Juice and grated zest of 1 lemon
1 Tbsp extra virgin olive oil
50g feta, crumbled

METHOD

In a shallow dish, combine grated tomatoes, garlic, olive oil, balsamic vinegar, basil, salt and pepper. Add the blade steak and coat well.

Cover and refrigerate for at least 1 hour, or up to overnight for extra flavour.

Bring a medium pot of salted water to the boil.

Add orzo and cook for 8–10 minutes, until tender. Drain, rinse under cool water and toss with a drizzle of olive oil to prevent sticking.

Heat a BBQ or grill pan to medium-high.

Remove steak from marinade and grill for 3–4 minutes each side, or until medium (depending on thickness).

Rest for 5 minutes before slicing thinly against the grain.

In a large bowl, combine orzo, roasted capsicum, spinach, red onion, lemon zest and juice, and olive oil. Season to taste and toss gently.

Divide the orzo salad between plates and top with sliced blade steak. Scatter over crumbled feta and a few extra basil leaves to finish.

RECIPE & IMAGE THANKS TO RECIPES.CO.NZ

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