Hot Beef Salad with Griddled Tomatoes, Basil and Parmesan

Tender hot beef tops a flavour packed salad in this terrific oh-so-easy recipe from James Tanner
By James Tanner
Hot Beef Salad with Griddled Tomatoes, Basil and Parmesan
  • Rating:
  • Serves: 4
  • Cook Time: 8 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the beef

  • 2 tbsp balsamic vinegar
  • 1 tbsp clear honey
  • 3 tbsp olive oil
  • 200 g skirt beef steaks

For the salad

  • 3 tbsp olive oil
  • 1 clove garlic, chopped
  • 4 plum tomatoes
  • sea salt and freshly ground black pepper
  • 2 heads curly endive
  • small bunch basil, roughly torn
  • 50 g parmesan, shaved


1. For the beef, whisk the vinegar, honey and olive oil together and pour three quarters of the mixture over the beef.

2. For the salad, combine the oil with the garlic and toss in the tomatoes. Griddle for 1 minute on each side. Remove and leave on one side.

3. Griddle the steak for 3 minutes on each side. Remove from the heat and leave to rest for 2 minutes. Cut into 1cm slices.

4. Toss the remaining balsamic dressing with the salad leaves.

5. Stack up the tomatoes, beef and salad on a serving plate and scatter over the basil and Parmesan shavings. Drizzle with any remaining dressing and serve straight away.

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