Grilled Apricot And Seared Beef Salad
This is a lovely fresh summer salad. I always have extra lemons and limes readily available, as they make the simplest dressing. They are also vital for avocados to prevent them from discolouring.
4 people
10 minutes
45 minutes
Ingredients
- 3 tbsp Balsamic Vinegar
- 0.5 - Cucumber deseeded and cut into small pieces
- 1 clove Garlic crushed
- 1 - Lime juice only
- 1 pinch Pepper
- 1 - Red Onion thinly sliced
- 1 pinch Salt
- 1 - Shallots thinly sliced
- 8 - SuperValu Apricots stoned and halved
- 1 - SuperValu Avocado stoned, peeled and halved
- 4 - SuperValu Beef Steaks trimmed
- 1 tbsp SuperValu Extra Virgin Olive Oil
- 1 sprig SuperValu Fresh Rosemary leaves chopped
- 2 sprigs SuperValu Fresh Thyme leaves chopped
- 80 g SuperValu Mixed Baby Salad Leaves
- 8 - SuperValu Radishes quartered
- 1 tbsp SuperValu Sunflower Oil
- 100 g SuperValu Vine Cherry Tomatoes halved
Method
- Preheat the barbecue to a medium heat.
- Combine 1 tablespoon of the balsamic vinegar with the garlic, thyme, rosemary and sunflower oil in a bowl. Add the steaks and apricots and coat them in the marinade. Cover the bowl and marinate for 30 minutes at room temperature or in the fridge for longer.
- To prepare the salad, slice the avocado and squeeze a little lime juice over it to prevent it from discolouring. Transfer to a large bowl and add the cherry tomatoes, red onion, shallot, radishes, cucumber and salad leaves. Gently toss to combine, then drizzle with the extra virgin olive oil and the remaining 2 tablespoons of balsamic vinegar and season with salt and pepper.
- Place the steaks and apricots on the barbecue. Cook for 2 to 3 minutes on each side for medium, depending on how thick the steaks are. Remove from the heat and set the beef aside to rest for 2 to 3 minutes. Slice and serve immediately with the avocado and red onion salad.
