Tuscan Style Flank Steak with Caprese Salad
PREV
Ingredients:
600 g Beef Flank Steak
2 tsp. MasterFoods™ Tuscan Seasoning
700 g Mixed Tomatoes
1 large Mozzarella, drained
1 tbsp. Olive Oil
1 tsp. MasterFoods™ Oregano Leaves
Handful of fresh herbs, such as Basil and Red Vein Sorrel, to garnish
Cooking Instructions:
- Heat a barbecue or grill over high heat and season the steak with Tuscan seasoning.
- Cook for 2 minutes on each side, for rare (cook longer depending on your liking). Remove from heat and wrap in foil to rest for 10 minutes.
- Meanwhile, prepare the tomatoes by cutting in alternate shapes and sizes, with smallest ones being kept whole.
- Place the tomatoes onto the base of your plate and tear the mozzarella into big pieces and arrange over the tomatoes, drizzle over olive oil and sprinkle with dried oregano.
- Slice the beef against the grain and arrange onto the plate. Add a sprinkle of seasoning and garnish with the fresh herbs.
Tips:
- Easily adaptable into a sandwich adding in MasterFoods™ Caramelised Onion Relish as a base.
- For something different, replace the steak with slices of pan-fried eggplant and mozzarella for shavings of parmesan.
- Why not add MasterFoods™ Balsamic Vinaigrette for a punchy sweet and tangy pop to the salad.
