500g beef grilling steaks (such as porterhouse, rump or Scotch fillet)
2 heads baby gem lettuce, leaves separated
60g Coles 4 Leaf Salad
3 baby cucumbers, shaved lengthways with a mandolin or vegetable peeler
1 carrot, peeled, shaved lengthways with a mandolin or vegetable peeler
1 peach or nectarine, pitted, thinly sliced
2 radishes, thinly sliced
1 cup small fresh mint leaves
1 cup fresh coriander leaves
2 tbs Garlic Olive Oil
3 tbs “Amore” Italian Dressing
Prepare a barbecue for medium-high heat.
Coat steaks with remaining 2 tbs oil. Season with salt and pepper. Barbecue steaks, turning once, for 4 mins each side for porterhouse and Scotch fillet, or 2 mins each side for rump, or until an instant-read thermometer inserted into the centre registers 54°C. Set steaks aside on a cutting board.
Arrange the baby gem lettuce leaves, salad mix, cucumbers, carrot, peach or nectarine, radishes, mint leaves and coriander leaves on a serving platter. Drizzle some Italian Dressing over the salad. Slice steaks and place on top of salad. Serve with remaining vinaigrette.