2 medium red capsicum, halved, de-seeded, membrane removed, thinly sliced lengthways
2 tbsp red wine vinegar
1 garlic clove, crushed
Salt & ground black pepper to taste
125g rocket leaves washed, dried
Nutrition info
Method
Step 1 Preheat a chargrill or barbecue grill on medium-high. Brush beef on both sides with 1 tablespoon of the virgin olive oil. Sprinkle on both sides with black pepper and cumin seeds, pressing on firmly. Cook beef on preheated chargrill or barbecue for 3-4 minutes each side for medium rare or until just cooked to your liking. Remove beef and wrap loosely in foil then stand 5 minutes. Slice diagonally across the grain into thin strips.
Step 2 Toss zucchini with 2 teaspoons of remaining virgin olive oil and cook in single layer on the preheated chargrill or barbecue over high heat for 5 minutes or until tender. Remove from heat. Toss capsicum strips with 2 teaspoons of remaining virgin olive oil and cook on chargrill or barbecue, tossing occasionally, for 5 minutes or until softened.
Step 3 To make dressing, whisk the remaining 80mls (1/3 cup) virgin olive oil, vinegar and garlic in a jug and season with salt and pepper.
Step 4 Combine the beef, zucchini, capsicum and rocket in a bowl, pour over dressing then toss well to combine.
