Ingredients
For the marinated meat:
- 300-350 g beef filet, sirloin, or other cut of choice (sustainably sourced)
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 garlic clove, minced
- 1/2 teaspoon coarse sea salt
- freshly ground black pepper
For the salad:
- 500 g ripe beefsteak or heirloom tomatoes, cut into bite-size pieces
- 1 teaspoon coarse sea salt
- 1 medium zucchini, cut in half lengthwise
- 2 thick slices ciabatta bread
- 1/2 tablespoon white wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 1/2 tablespoon Dijon mustard
- 2 handfuls spinach leaves, stems removed, chopped
- 1 generous handful basil leaves, torn if large
Instructions
- Place the steak in a bowl, and add the marinade ingredients (olive oil, balsamic vinegar, garlic, sea salt, and a generous grind of black pepper). Toss until the meat is coated, then let rest at room temperature for at least 1 hour.
- Meanwhile, transfer the chopped tomatoes to a colander and place over a large bowl. Sprinkle with salt and toss to combine; set aside to rest for 1 hour.
- Preheat the tabletop grill (or grill pan) over medium-high heat (for the LeMax level 10 for 7-8 minutes).
- Remove the steaks from marinade and pat dry with a paper towel.
- Brush the grill with a little heat resistant oil (e.g. sunflower, corn and avocado oil), alternatively brush the steak with a little extra oil, this results in less smoke.
- Place the steaks on the grill and brown them for 1-1,5 minutes per side. Reduce the temperature (on the LeMax to level 8) and continue the grilling turning occasionally, until lightly charred on all sides and steak has reached desired doneness.
- Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Scrape any remnants on the grill to the side, and brush zucchini with oil and season with a little salt and pepper. Place cut side down on the grill, and turning occasionally, grill until zucchini is lightly charred and tender, about 8-10 minutes.
- Meanwhile, also grill the ciabatta slices alongside zucchini, turning occasionally, until lightly charred and crisp, about 4-5 minutes.
- Transfer the zucchini and bread to cutting board. Let cool slightly, then slice zucchini into half moons and slice the ciabatta into bite-sized cubes.
- Shake the colander with the tomatoes to thoroughly drain, and set aside, reserving the tomato liquid in bowl. Add the olive oil, white wine vinegar, garlic and mustard to the bowl with the reserved liquid and season with freshly ground pepper. Whisk together to combine.
- Add the tomatoes and zucchini and toss to coat. Then add the spinach, basil and ciabatta. Toss again just to combine. Top the salad with the sliced steak and sprinkle with coarse or flaky sea salt. Serve and enjoy!
Nutrition
Notes
- The steak can be marinated 10 hours ahead covered in the refrigerator. Let steak come to room temperature at least 1 hour before cooking.