Bill Granger recipe: Steak, tomatoes and palm-heart salad
Sunday 08 June 2014
This light, sunny dish can be thrown together in minutes to make quite a filling salad. For a more substantial meal, serve it with crisp garlic-rubbed sourdough toast.
1 tsp toasted coriander seeds, crushed
3 tbsp olive oil
1½ tsp dried oregano
3 garlic cloves, crushed
2 green chillies, finely chopped
Grated zest and juice of 1 orange
Juice of 1 lime
2 x 250g pieces of rib-eye steak
2 shallots, finely chopped
450g mixed small tomatoes, halved, larger ones quartered
410g tin palm hearts, sliced
2 handfuls watercress
Combine the coriander seeds, olive oil, oregano, garlic, chilli, orange and lime. Place the steaks on a plate and pour over half the dressing. Rub it all over the steak and set aside for 15 minutes to marinate. Stir the shallot into the remaining dressing and set aside.
Remove the steaks from the marinade and season with salt. Heat a griddle or frying pan over a high heat. Fry the steaks for 1 minute on each side, let them rest for 5 minutes, then slice.
Arrange on a platter with the tomatoes, palm hearts and watercress. Drizzle over the shallot dressing and serve.
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