VelvetSteak Salad with Grilled Corn, Eggplant and Herbs
Inspired by techniques from Bon Appétit.
Thinly sliced grilled hanger or skirt steak tossed with charred eggplant, sweet grilled corn kernels, peppery rocket and big handfuls of basil, coriander and mint. A sharp shallot and red wine vinegar dressing pulls it together.
Always check the labels of the products you use.
Method
- 1
Make the dressing. Toss the shallot rings with the vinegar in the small bowl and leave for 5 min. Whisk in the 120 ml oil and the dressing salt and pepper; set aside.
- 2
Grill the vegetables. Heat the barbecue or grill pan to medium-high. Brush the eggplant and corn with the 2 tbsp oil and season with the vegetable salt and a little pepper. Grill, turning often, until tender and charred in spots, 10-15 min. Let cool, then cut the kernels off the cobs.
- 3
Grill the steak. Meanwhile season the steak with the steak salt and the remaining pepper just before grilling. Grill until 52 °C in the thickest part for medium-rare (63 °C for medium, the USDA safe minimum): 5-7 min per side for hanger steak, about 2 min per side for thin skirt steak.
- 4
Rest and slice. Rest the steak for 5 min, then slice it thinly across the grain.
- 5
Toss and serve. Toss the rocket, herbs, eggplant, corn and steak with the dressing in the large bowl. Taste, add a pinch more salt and pepper if needed and serve straight away.
Storage
Best eaten as soon as it is dressed. Store leftover steak and grilled vegetables separately from the leaves, covered in the fridge, for up to 3 days; keep the dressing in a jar in the fridge for up to 1 week. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 4.4 g protein per 100 kcal, about 18% of energy (needs ≥ 12%)
- Low sugars: 3.4 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 239 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
Free sugars: 0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- barbecue or ridged grill pan
- small bowl
- whisk
- pastry brush
- tongs
- chef's knife
- chopping board
- instant-read thermometer
- large bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 596 kcal |
| Protein | 26.4 g |
| Carbohydrate | 18.7 g |
| of which sugars | 8.2 g |
| of which free sugars | 0 g |
| Fat | 47.9 g |
| of which saturates | 10.1 g |
| Fibre | 5.3 g |
| Salt | 2.41 g |
Protein per 100 kcal
4.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
