Name: Rosemary beef with pear salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 4 200g beef round steaks, cut in half crosswise; 2 tablespoon vegetable or olive oil, plus 2 tablespoons extra; 2 tablespoon balsamic vinegar, plus 2 tablespoons extra; 2 teaspoon chopped rosemary; 1 clove garlic, crushed; 2 green-skinned pears, thickly sliced; 1/2 cup walnuts, toasted; 1 bunch rocket, trimmed; 100 gram mild blue cheese, crumbled

Rosemary beef with pear salad

Serves 4

Prep

15M

Cook

Marinate

Total

20M

Skip to Recipe

Ingredients

4 200g beef round steaks, cut in half crosswise

2 tablespoon vegetable or olive oil, plus 2 tablespoons extra

2 tablespoon balsamic vinegar, plus 2 tablespoons extra

2 teaspoon chopped rosemary

1 clove garlic, crushed

2 green-skinned pears, thickly sliced

1/2 cup walnuts, toasted

1 bunch rocket, trimmed

100 gram mild blue cheese, crumbled

Method

1.Place beef in a large bowl. Add oil, vinegar, rosemary and garlic. Cover beef with plastic food wrap; chill for 1 hour to marinate.

2.Preheat barbecue to moderately high. Cook beef for 2 minutes each side for medium or until cooked to taste. Transfer to a heatproof plate. Cover with foil. Rest 5 minutes before slicing.

3.Cook pear on grill for 30 seconds each side. Transfer to a heatproof bowl. Add walnuts, rocket and blue cheese. Toss with extra olive oil and vinegar. Serve salad topped with beef.

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