Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, marinated steak, warm halloumi and roast vegetable salad. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Marinated steak, warm Halloumi and roast vegetable salad is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Marinated steak, warm Halloumi and roast vegetable salad is something that I’ve loved my whole life. They’re fine and they look fantastic.
Slice the courgettes and cut the tomatoes into wedges, coat in a little oil, mixed herbs and seasoning. Until golden brown around the edges. See great recipes for Marinated steak, warm Halloumi and roast vegetable salad too!
To begin with this recipe, we must prepare a few ingredients. You can cook marinated steak, warm halloumi and roast vegetable salad using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Marinated steak, warm Halloumi and roast vegetable salad:
- Make ready 1 thin steak of your choice
- Prepare 2 tbsp red wine
- Take 2 tbsp balsamic vinegar
- Prepare 1 tsp mixed dried herbs
- Prepare 1 tbsp rapeseed oil
- Prepare Salt, pepper
- Prepare 1 pkt Halloumi
- Take 1 pkt tenderstem brocolli
- Make ready 6 vine tomatoes
- Take 2 courgettes
Place the Halloumi cheese in a hot frying or griddle pan and cook until it turns golden brown, turning half way through cooking (about a minute on each side). Put the leafy greens and the roasted vegetables in a large salad bowl. This psychedelic salad is exactly what you need on a hot summer's day. Crisp refreshing watermelon, beautifully charred halloumi and tangy pickled onions come together on the plate, finished off with a final extra crunch from the pistachios.
Steps to make Marinated steak, warm Halloumi and roast vegetable salad:
- Slice the courgettes and cut the tomatoes into wedges, coat in a little oil, mixed herbs and seasoning. Roast in preheated oven at 190c. Until golden brown around the edges. Turn courgette slices over halfway through the cooking process to promote good colouring.
- Preheat nonstick pan until smoking hot, sear the thickly sliced (1cm) halloumi on each side until golden brown.
- Set these both to one side
- For the marinade, mix red wine, balsamic, mixed herbs, oil and seasoning. Sit steak in it at room temperature to marinade. Meanwhile preheat a dry pan until almost smoking again and char tenderstem all over. Reserve and season.
- Preheat clean pan. Thinly wipe with a small amount of oil. When lightly smoking carefully lay steak in away from. Sear on each side for two minutes. Take out and allow to rest.
- Place remaining marinade and any juice that has come out of the resting steak back into the pan and reduce to make a tasty dressing for the salad. Arrange salad and slice the steak on a board to serve.
This salad makes a perfect holiday side dish or vegetarian main dish served over cooked whole grains. Make a double batch of the chimichurri to serve over grilled steak, chicken or fish. Steam vegetables over boiling water until just tender. Cool and pour the dressing over. To make the dressing: The ultimate guide for how to roast vegetables, including the best vegetables to roast (with oven times) and a super EASY oven roasted vegetables recipe.
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