Ingredients:
- 300g Rib Eye Steak
- 1 Small Courgette
- 1 Small Yellow Pepper
- 1 Small Red Pepper
- 8 Asparagus Spears
- 50g Parmesan, shaved
- 20g Rocket
- 50g Pesto
- 30ml Balsamic Vinegar
- 30ml Olive Oil
- Salt and ground Black Pepper
Directions:
- Fit the grill plates and preheat on ‘HIGH’.
- Bend the asparagus spears until they snap and throw the woody end away. Blanch for 30 seconds in hot salted water then refresh in ice cold water.
- Cut the peppers into 3cm strips and remove the seeds. Slice the courgette into thin ribbons.
- Rub the vegetables with olive oil and grill for 4 minutes with the lid lowered. The vegetables may need to be cooked in a couple of batches. Once ready set aside.
- Rub the meat with olive oil and season. Place on the grill and lower the lid. Cook for 8 minutes (or less depending on your preference).
- Arrange the vegetables on plates and top with the rocket leaves and shaved parmesan.
- Slice the beef very thinly and arrange on the salad.
- Serve each plate with a drizzle of pesto, balsamic vinegar and olive oil.