Herb Buttered Steak, Pickled Onion and Swede Salad

Ingredients

1 swede, thinly sliced
1/4 cup (60mL) apple cider vinegar
2 tsp caster sugar
1 red onion
1 cup (160 g) peeled edamame
50 g butter, melted
2 tsp thyme leaves
2 tsp chopped rosemary
2 garlic cloves, finely chopped
4 T-bone steaks
80 g baby rocket leaves
2 Tbs extra virgin olive oil
Mint leaves, to serve

Method

Preheat oven to 180 C. Line a baking tray with baking paper. Arrange swede in a single layer on the lined tray and spray with olive oil spray. Season. Bake for 15 minutes or until tender.

Meanwhile, combine the vinegar and sugar in a small bowl. Add the onion and toss to combine. Set aside for 10 minutes to soak.

Cook the edamame or broad beans in a saucepan of boiling water for 2 minutes or until bright green. Refresh under cold water. Drain.

Combine the butter, thyme, rosemary and garlic in a shallow dish. Add the steaks and turn to coat. Heat a large barbeque grill or char-grill over medium-high heat. Add the steaks and cook for 3 minutes each side for medium doneness or until cooked to your liking. Set aside for 2 minutes to rest.

Place the onion mixture, swede, edamame or broad beans and rocket in a large bowl. Toss to combine. Season.

Divide the rocket mixture and steaks among serving plates. Drizzle with oil and sprinkle with mint leaves to serve.

Credits: Coles

Photo Credits: Coles