One steak, four plates, and nobody at the table feels shortchanged
This is the dinner that taught our family how far one good steak actually goes. A 380g BBQ steak, marinated in balsamic and grilled hard, gets sliced thin and draped over a pile of charred zucchini, capsicum and red onion, with rocket underneath and feta over the top. The marinade does double duty as the dressing — one whisk of the bowl, two jobs. It eats like a barbecue and a salad at the same time, and it turns one cut into a dinner for four without anyone counting slices.
Ingredients
- 380g Your Farmer grass-fed BBQ steak
- 60ml (1/4 cup) balsamic vinegar
- 80ml (1/3 cup) olive oil
- 2 cloves garlic, crushed
- 1 tsp dried oregano
- 2 zucchini, sliced lengthways into ribbons
- 1 red capsicum, cut into thick strips
- 1 red onion, cut into wedges
- 120g rocket
- 100g feta, crumbled
- Salt and pepper, to season
Instructions
For the marinade and dressing
Whisk the balsamic, oil, garlic, oregano and a pinch of salt and pepper. Pour a third over the steak in a shallow dish and set the rest aside — that's your dressing, and it never touches the raw meat.
60ml balsamic vinegar80ml olive oil2 cloves garlic1 tsp oreganoMarinate the steak in the fridge for 30 minutes, turning once.
380g BBQ steakFor the salad
Heat a barbecue grill or grill pan to high. Toss the zucchini, capsicum and onion with a little of the reserved dressing and grill for 6–8 minutes, turning, until charred and just tender.
2 zucchini1 red capsicum1 red onionLift the steak from the marinade, let the excess drip off, and grill for 3–4 minutes per side for medium-rare to medium. Rest on a board for 5 minutes.
Spread the rocket over a large platter, layer the grilled vegetables through it, and drizzle with most of the remaining dressing.
120g rocketSlice the steak thinly across the grain and drape it over the salad. Scatter with the feta, finish with the last of the dressing and the resting juices, and serve while the beef is still warm.
100g fetaAppears in
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Stretching a Steak Without Shrinking Dinner
Restaurants have always known this: slice a steak thin and fan it wide, and one cut feeds a table. The BBQ steak — oyster blade, from the shoulder — is the right steak for the trick because it has flavour to spare. A delicate cut disappears into a salad; this one anchors it. The balsamic marinade works its way into that open grain over half an hour, the grill chars the outside hard, and a proper rest plus a thin slice across the grain does the tenderising. There's a reason it comes in every Pack A and Pack C box of the grass-fed beef CSA share — it's the most versatile griller in the pack, and Your Farmer® pasture-raised beef gives it a depth that carries a whole platter. One food-safety habit worth keeping from this recipe: any marinade you'll eat later gets set aside before the raw meat goes in. Two jobs, two bowls.
Swaps and Variations
The vegetables follow the seasons — pumpkin wedges and red onion in the cooler months, eggplant and cherry tomatoes at the height of summer. Grilled haloumi slabs swap in for the feta if you like your salty cheese with char of its own, and if the grill is already hot, char a lemon half alongside the vegetables — a squeeze of warm lemon over the finished platter sharpens the balsamic without adding a single ingredient. Rump or sliced sirloin work at the same timings, and lamb loin chops with the same balsamic treatment turn this into a lamb salad worth repeating. For other takes on the sliced-warm-beef-over-leaves formula, the warm topside beef salad runs a mustardy version and the Thai beef salad takes the same idea somewhere brighter and spicier.
Storage and Leftovers
Everything here stores better apart than together. Undressed leaves keep 2 days, grilled vegetables 3, and the steak 3 — dress and assemble only what you'll eat tonight, because dressed rocket doesn't see out the hour, let alone the night. The reserved dressing keeps a week in a jar in the fridge and is worth doubling for exactly that reason. Day-two assembly makes a proper lunch: cold sliced steak, the leftover vegetables, whatever leaves are standing, and a shake of the jar.
Frequently asked questions
Can I serve this cold instead of warm?
Can I prepare parts of it ahead?
How do I stop the rocket wilting?
What can I use instead of feta?
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