Beef Steaks w/ Curry Leaves + Grilled Onion Kale Salad
Grace Thomas
Rated 5.0 stars by 1 users
Servings
4
Cook Time
30 minutes
Ingredients
- 2 large Right to Roam beef rump steaks
- 2 tsp garlic powder
- 2 tbp dried oregano
- 2 tsp sea salt
- 1 tbs Squeaky Gate The Mild One extra virgin olive oil
- 4 stalks curry leaves, leaves left on
- 2 brown onions, sliced in half, skins left on
- 2 zucchini, sliced into 4cm chunks
- 1 bunch kale, woody ends removed
- 1 lemon, sliced in half
- 1/2 garlic clove, minced
- 2 anchovies, finely chopped
- 20g shaved Parmesan
- 2 tsp Dijon mustard
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup Squeaky Gate The Strong One extra virgin olive oil
Beef Steaks
Grilled Onion Kale Salad
Directions
- Ignite charcoal in the FUSION. Sprinkle the garlic powder, oregano and salt over the beef rump steaks. Drizzle over the olive oil and massage into the beef.
Place the rump and the onion halves onto the pre-heated BBQ. Cook the rump for 2-3mins on each side (for medium rare), or until cooked to your liking. Cook onion for 10 minutes, until charred on the bottom and tender inside the skin. Remove the rump and rest for 5-10 minutes. While the steak is resting. Wave the curry leaves over the hot grill to wilt and become fragrant. Pick the leaves and place on top of the rump while it rests.
While the rump is resting, place the zucchini and kale onto the FUSION in batches. Cook, turning everything as needed, until lightly charred and tender, about 6-8 minutes. Roughly chop the zucchini, kale and onion and place into a large bowl
To make the dressing, add the lemon juice, garlic, anchovies, parmesan, mustard, salt, pepper and olive oil into a bowl. Mix well to combine until creamy. Drizzle the dressing over the salad and toss to combine.
Slice the steak and plate up with a generous portion of salad. Sprinkle over the wilted curry leaves to finish.
