Go Back Email Link
–+ servings

Beef & Roasted Tomato Salad

This is a family favourite. What I like about it is that it's fast to put together, and can be versatile depending on what salad ingredients I have in the fridge. The only thing you need to remember is to put the tomatoes on early to roast. I usually cook extra tomatoes and put some aside for salads over the next week. A good dish for entertaining as you can up-scale the quantities easily. Enjoy!
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 4 Beef eye fillets (approx. 100g each)
  • 4 Roma tomatoes Sliced in half lengthwise
  • 1/2 Lettuce Torn into pieces
  • 2 Cups Baby spinach leaves
  • 1 Cup Rocket leaves
  • 1 Carrot Cut julienne style
  • 1/2 Avocado Sliced
  • 1 Large cube Meredith Dairy fetta Crumbled
  • 12-15 Macadamia nuts Lightly roasted in a dry frypan
  • 1-2 Tablespoons Virgin Olive oil
  • 1-2 Teaspoons Brown Sugar

Method
 

  1. First, the roma tomatoes need to be slow roasted. Turn on your oven to 160 degrees a couple of hours before dinner.
  2. Line a shallow baking tray with greaseproof paper.
  3. Place the roma tomatoes on the tray, cut side UP. Sprinkle brown sugar over the tomatoes and drizzle the olive oil over the top. Place the tray in the oven.
  4. Arrange all the salad ingredients (lettuce, spinach, rocket, carrot, avocado) on a platter. Scatter the fetta and macadamia nuts.
  5. Time your meat cooking to be approximately 20 minutes before time to eat. Turn on your BBQ plate or heat up a frypan to cook your eye fillet. Add a dash of Virgin Olive Oil and cook your steaks to your liking.
  6. While the steaks are cooking, remove the tray with tomatoes from the oven. Leave the tomatoes on the tray to cool, still on the baking paper.
  7. Once cooked, allow the steaks to rest in a warm spot for at least 10 mins (very important step!). Then slice into pieces.
  8. Arrange the steak and roma tomatoes on the platter, ensuring you keep the tomato tray for the next step!
  9. Get a spoon and swirl to combine the juices/caramelised bits of brown sugar/olive oil left on the baking paper. Gentle lift the paper to contain the juices and drizzle over the salad. Voila!
Tried this recipe?Let us know how it was!