Cajun Steak & Roast Veggie Salad

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So if you haven’t noticed Young and Hungry has been on the quiet front for the last couple of weeks, I’m so sorry I was overseas and I decided to take a little break from everything, including my beloved blog. But, I’m back with new amazing recipes.

I visited Croatia for 5 weeks, it was so magical but I really missed roast vegetables and steak. Don’t get me wrong they have all the ingredients there, just at double the price! As soon as I got home I made this delicious salad. It takes no time to cook if you are organised.


INGREDIENTS

600 g Mature cut free-range rump steak, room temperature
Olive oil
Sea salt
Black pepper
Braai/BBQ spice
2 tsp Cajun spice
2 tsp ground coriander
1 tsp Demerara sugar

1 bag of pre-cut roasting vegetables (red peppers, butternut, baby marrows, red onions)
5 whole garlic cloves
1/2 a bag of baby tomatoes
1 sprig of fresh rosemary
Olive oil
Sea salt & black pepper

1/2 a bag mixed lettuce
1 small bag of wild rocket
1 avocado, chopped
100 g feta cheese, chopped
1 tbsp roasted pine nuts
1/4 cup Balsamic vinegar
3/4 cup Olive oil
Squeeze of lemon juice
Salt & pepper
Remaining juice from the meat


METHOD
Serves 4-5
Preparation 10 minutes
Cooking time 45 minutes


Preheat the oven to 200°C.  

In a marinading dish add a generous lug of olive oil and all the spices for the meat. Then add the steak, massage the seasoning in with your fingers making sure the spices evenly cover the meat. Cover and marinade for 30 minutes. Get all the salad stuff ready.

Chuck the veggies, garlic cloves and the baby tomatoes into big plastic bowl, add 2 tbsp olive oil, a generous pinch of salt and black pepper and mix. Transfer into an oven tray and place in the oven for 20 minutes. 

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Once the veggies have been cooking for 20 minutes, take them out of the oven and toss- add more olive oil if they are looking dry. Then run the rosemary under boiling water and bruise it with your fingers to release the flavours. Mix rosemary with the veggies and place in the oven for an extra 20 minutes. 

When the veggies have 10 minutes left, turn the braai or BBQ on. I have a gas braai (the best thing since sliced bread) but if you don’t have a braai use a griddle pan. The braai should reach 200°C. 

Once the braai has reached temperature, cook the meat for 4 minutes on each side for medium rare, depending on the thickness of the meat you might have to cook it for an extra 1 minute on each side. Once the meat has cooked, rest for a further 5 minutes.  Take the veggies out the oven and let them cool.

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In a large salad bowl, mix together the lettuce, rocket, feta and avo, then add the roast veggies. Once the meat has finished resting, slice into 1cm strips, do not get rid of the meat juices.

To make the dressing combine the balsamic vinegar, olive oil, lemon juice, salt, pepper and all the juice from the meat. Mix and taste to adjust the seasoning, if it is a bit tart add a pinch of sugar.

To serve place the meat on top of the salad and sprinkle over the roasted pine nuts, take the dressing to the table and eat immediately.

 

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