Steak with a roasted red pepper salad | Steak recipes

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese provides a tangy flavor with fewer calories.

steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is less expensive.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a similar tang with lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Start by roasting the red peppers. You can either roast them in the oven at gas mark 6 for about 20 minutes or place them directly on a gas hob for a quicker method.

Char the peppers on the gas hob until they have a nice black char all around, moving them around for even cooking, which should take about 5 minutes.

Once charred, place the peppers into a bowl and let them cool to room temperature.

While the peppers cool, prepare the salad. Cut the San Marzano tomatoes in half and place them in a bowl.

Take the spring onions, remove the outer layer, and slice them thinly before adding them to the bowl with the tomatoes.

Pick off the large basil leaves, stack them, roll them up, and slice them into thin strips before adding to the salad.

Add a small handful of pine nuts to the salad for texture and flavor.

Crumble feta cheese into the salad, adding as much or as little as desired.

Once the peppers are cool, peel off most of the charred skin by hand, being careful not to rinse them under water to preserve flavor.

Remove the seeds and stalk from the peppers, slice them into strips, and add them to the salad.

Drizzle olive oil over the salad, season with salt and pepper, and add the juice of half a lemon for acidity. Mix gently to combine without breaking up the feta too much.

Taste the salad and adjust the lemon juice if necessary.

Set the salad aside or refrigerate it while you cook the steaks.

Prepare the ribeye steaks by rubbing the outside with a halved garlic clove for flavor.

Heat a griddle pan until hot, then coat the outside of the steaks with oil, avoiding adding oil directly to the pan to prevent smoke.

Season the steaks liberally with fresh ground black pepper on both sides.

Once the pan is hot and shimmering, place the steaks in the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens