A balsamic and mustard infused marinade gives a rich flavour to beef teamed with colourful vegies.
- Combine the vinegar and mustard in a shallow glass or ceramic dish. Add steak and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
- Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the tomato and onion on tray. Spray with oil. Sprinkle with chilli and season with pepper. Roast for 15 minutes or until tomato is just tender.
- Meanwhile, cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Place the asparagus and butter beans in a bowl.
- Preheat a barbecue grill or chargrill on high. Drain the beef from the marinade. Spray with oil. Cook the beef for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain.
- Add the tomato mixture and basil to the asparagus mixture and toss to combine. Divide the salad among serving plates. Top with the beef and drizzle over extra vinegar.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set