Turn this culinary basic into a statement meal with steak and a delicious balsamic glaze.

 

Steak salad with balsamic glaze recipe - Women's Health & Fitness

 

Ingredients (makes 6)

4 steaks (3cm thick)
1 tbsp Balsamic Glaze
5 tbsp olive oil
Salt and pepper
2 cloves garlic, sliced thinly
1 tbsp rosemary leaves
6 handfuls of rocket
6–8 tomatoes, cut into wedges
2 just-ripe avocados
2 roasted red peppers, sliced
2 spring onions, sliced thinly
4 handfuls blanched snow peas

Balsamic Glaze

1 cup balsamic vinegar
½ cup apple juice

Method
1. Rub 1 tbsp Balsamic Glaze and 1 tbsp olive oil over steaks.

2. Season with salt and pepper and stand for 30 minutes or up to 4 hours in the fridge. Bring back to room temperature before barbecuing or frying over high heat until done to your liking (about 3 minutes each side for medium-rare).

3. While steak cooks, heat 4 tbsp olive oil, garlic and rosemary leaves until garlic starts to sizzle. Set aside to cool.

4. Transfer steak to a chopping board and rest for 3–4 minutes while you toss in rocket, tomatoes, avocados, peppers, spring onions and snow peas in a large bowl.

5.Angle-slice steak thinly across the grain and toss with salad. Drizzle with the cooled garlic and rosemary oil, divide between 6 plates or bowls and drizzle each with 2 tsp Balsamic Glaze.

Balsamic Glaze (makes ½ cup)

Make this glaze on a Sunday afternoon and store in a squeeze bottle so you can dress salads or decorate plates in an instant.

1. Combine balsamic vinegar with apple juice in a small pot and bring to the boil.

2. Simmer until syrupy and reduced by two thirds to about half a cup (about 20 minutes).

3. Allow to cool, and then pour into a sterilised bottle and seal. Balsamic Glaze keeps forever.

(Nutritional value: 165.5 KJ; 2.7g fat; 1g carb, 2.5g protein)

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