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Method
Step 1 of 9
In a zip lock, combine truffle sticky balsamic, EVOO, mustard, salt and pepper.
Step 2 of 9
Marinate in the fridge for 30 minutes to 1 hour. If you want to prep ahead of time it can refrigerate for up to 4 hours.
Step 3 of 9
Preheat a clean, oiled grill to medium high heat and grill the steak for 4-5 minutes on each side. Medium-rare steak is 130-135°F and a medium steak is 145°F.
Step 4 of 9
Move the grilled steak to a cutting board, cover it loosely with aluminium foil, and let it rest for 10 minutes. This helps seal all the juices and flavour inside!
Step 5 of 9
Cut the steak against the grain into thin slices.
Step 6 of 9
Place carrots, asparagus and tomatoes on a sheet pan for olive oil drizzling and salt & pepper seasoning.
Step 7 of 9
Roast the vegetables for approximately 15 minutes.
Step 8 of 9
On a serving plate, layer the base with rockets, then roasted vegetables. Top it off with the sliced beef.
Step 9 of 9
Drizzle with the desired amount of truffle sticky balsamic vinegar and crumble feta cheese as a topping.
Ingredients
1) 2 pieces O'Connor's Rib Eye/ Sirloin steak
2) Red Island extra virgin olive oil
3) Dijon Mustard
4) 150g Australian Rockets
5) 200g Castor sugar
6) 5-6 nos Asparagus
7) 5-6 nos Cherry Tomatoes, halved
8) 50g Lemnos Feta Cheese
9) 2-3 tbsp AUSBARREL Truffle Sticky Balsamic
10) Salt & Pepper as needed
