Recipe

Cattleman’s Cutlet & Tomato Salad

By Andrew Handler, Handler Meat.

  • Serves 2
  • Prep Time 5 mins
  • Cooking Time 25mins
Cattleman’s Cutlet & Tomato Salad

Ingredients

  • Serves 2

Tomato Salad

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Method

  1. Allow steak to come to room temperature on the bench, at least 30 mins, before cooking. Preheat barbecue to high. Whisk together olive oil, red wine vinegar and sugar in a large bowl. Add shallots and tomato, stir well. Add rocket and basil, toss to combine.
  2. Pat steak dry with paper towel, drizzle both sides with oil, and sprinkle with a good pinch of sea salt. Place on preheated barbecue and cook 12 minutes. Turn and cook a further 10–12 minutes. Transfer steak to a plate, cover loosely with foil, and rest for 10 mins.
  3. While the steak is resting, melt butter in a skillet over medium heat. Add sage and cook, stirring, until leaves start to crisp. Remove from heat and drizzle over beef. Serve steak and sage butter with salad.