"A salad extravaganza! Let the veggies macerate in vinaigrette while you char your ciabatta and cut it into croutons. Then layer it all up on rocket leaves and top with juicy barbecued rump steak." - Curtis Stone
- Preheat barbecue for medium-high heat. In a large bowl, whisk extra virgin olive oil, vinegar and garlic. Season with salt and pepper. Set vinaigrette aside.
- Coat tomatoes, capsicum and onion slices with 1 tablespoon olive oil and sprinkle with salt and pepper. Barbecue vegetables, turning as needed, until charred all over and tender (about 10 mins for tomatoes and onions and 12 mins for capsicums.) Transfer vegetables to a chopping board. Peel as much skin as possible from tomatoes and capsicums. Quarter tomatoes and slice capsicums. Toss tomatoes, capsicums and onions in vinaigrette and set aside for 10 mins to marinate.
- Meanwhile, coat steaks with 1 tablespoon olive oil and season generously with salt and pepper. Barbecue steaks, rotating as needed, for 2 mins each side or until nicely charred on both sides and internal temperature is 54C for medium-rare doneness. Transfer to a plate and set aside for 5 mins to rest.
- Coat bread with remaining 2 tablespoons olive oil. Barbecue for 3 mins each side or until toasted and lightly charred. Cut barbecued bread into cubes.
- Scatter rocket leaves over a large platter. Using a slotted spoon, spoon barbecued vegetables over the rocket, reserving extra vinaigrette in bowl. Toss bread cubes and basil with reserved vinaigrette and scatter over salad. Slice steaks against grain and place over salad. Sprinkle with celery and serve.
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Food Storage Container Set
Surface Utensil Holder
Cutting Board Set