Steak and Pepper Roasted Salad By Chef Fauzia
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| Recommended By Chef |
| 8:00 To Prep |
| 0:20 To Cook |
| 5 Servings |
| Tips About Recipe |
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1 ½ pound Halal Beef Flank Steak
2 Roasted Red Peppers (Lal Mirch)
6 tbsp. Vegetable Oil
1 tbsp. Balsamic Vinegar
3 tbsp. White Vinegar
1 tbsp. Garlic (Lehsan) (minced)
1 ¼ tsp. Dry Mustard
2 cups Watercress (chopped)
¼ cup Red Onion (Lal Pyaz) (chopped)
1 cup Cherry Tomatoes (halved) or Red Tomatoes (chopped)
How to make Steak and Pepper Roasted Salad By Chef Fauzia
METHOD:
Preheat broiler. Place flank steak on broiler tray and sprinkle with salt and pepper. Broil for about 5 minutes per side. Cool. Halve steak lengthwise. Slice across the grain of the meat into thin strips.
Cut roasted peppers into thin strips. Halve strips crosswise.
Blend oil, vinegars, garlic and dry mustard in a large bowl until well-mixed.
Add steak strips, roasted pepper strips, watercress and onion; toss to combine. Season with salt and pepper. Chill for at least two hours or up to eight hours.
Mix in tomatoes and serve.
Tip: Roasted red peppers can be bought in specialty food shops or in the condiment aisle of your grocery store.