Steak with Grilled Fennel & Tomato Salad
Grilled steaks in the dead of winter? Say no more!
1/2 cup (125 mL) red wine
2 garlic cloves, finely chopped
1/2 tsp (2 mL) rosemary, chopped
6 Tbsp (90 mL) olive oil, divided
4 sirloin steaks, total 480 g
4 medium tomatoes, halved
1 fennel bulb, sliced
1 handful flat leaf parsley, chopped
1 bunch chives, finely chopped
1 Tbsp (15 mL) red wine vinegar
Pinch each of sea salt and black pepper
In a large bowl, combine wine, garlic, rosemary and 4 Tbsp (60 mL) olive oil. Add steaks, turning to coat. Cover and refrigerate for two to three hours. Remove steaks from marinade, season with pepper and allow to come to room temperature. Heat grill to medium. Cook tomato halves and fennel until slightly blackened. Turn and cook for a few minutes more, then roughly chop. In a medium bowl, combine tomato and fennel with parsley, chives, vinegar, remaining 2 Tbsp (30 mL) olive oil, plus salt and pepper. Grill steaks for four minutes, turn and reduce heat to low. Cook five minutes more (or until done to your liking). Remove, cover with foil and let rest for three minutes. Place a steak on each of four plates, and serve with the fennel and tomato salad.
Serves four.
Per serving: 374 calories, 26 g protein, 25 g fat (8 g saturated fat), 10 g carbohydrates, 4 g fibre, 62 mg cholesterol, 125 mg sodium
Best Health Magazine, January/February 2012; Photo by Petrina Tinslay
