Tomato and basil marinated blade steak
Transform this affordable cut for the summer months
Serves
4
Prep Time
15 mins
Cook Time
25 mins
This one’s got “easy summer dinner” written all over it. A quick tomato and basil marinade transforms humble blade steak into something seriously special, juicy and full of fresh Mediterranean flavour. It’s the kind of meal that feels effortless but impressive, ideal for those warm evenings when the BBQ’s hot and the fridge is full of garden-fresh produce.
Serve it over a lemony orzo salad with roasted capsicum, spinach and crumbled feta for that perfect balance of bright, herby and hearty. Affordable, vibrant and packed with flavour, this is Kiwi summer cooking at its best.
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ShareIngredients
600g Quality Mark lean blade (flat-iron) steaksi
3 large tomatoes
grated2 garlic cloves
crushed2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 handful fresh basil leaves
roughly chopped½ tsp sea salt
cracked black pepper
1 cup orzo pastai
2 red capsicum
roasted and sliced1 Tbsp olive oil
2 cups baby spinach leaves
½ red onion
finely slicedjuice and grated zest of 1 lemon
1 Tbsp extra virgin olive oil
50g feta
crumbled
Method
In a shallow dish, combine grated tomatoes, garlic, olive oil, balsamic vinegar, basil, salt and pepper. Add the blade steak and coat well.
Cover and refrigerate for at least 1 hour, or up to overnight for extra flavour.
Bring a medium pot of salted water to the boil.
Add orzo and cook for 8–10 minutes, until tender. Drain, rinse under cool water and toss with a drizzle of olive oil to prevent sticking.
Heat a BBQ or grill pan to medium-high.
Remove steak from marinade and grill for 3–4 minutes each side, or until medium (depending on thickness).
Rest for 5 minutes before slicing thinly against the grain.
In a large bowl, combine orzo, roasted capsicum, spinach, red onion, lemon zest and juice, and olive oil. Season to taste and toss gently.
Divide the orzo salad between plates and top with sliced blade steak. Scatter over crumbled feta and a few extra basil leaves to finish.
Nutrition Information per Serving (580 g)
This nutrition analysis is based on 4 serves.
