Chef Ray: Pepper Steak with Bread Salad

This is a delicious and simple meal that can be whipped up quickly. It includes a range of vegetables as well as a good serving of protein.

From: Unknown Author (Oct 2010) in Healthy Food Guide

Serves 4


  • 4 slices of day-old Italian-style bread, torn in 2cm pieces (I used Ciabatta buns)
  • 2 small cucumbers, halved lengthways, sliced diagonally
  • 250g cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • ¼ cup fresh basil, torn
  • 1 tablespoon olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon freshly ground black pepper
  • 4x 125gm porterhouse or scotch fillet steaks, trimmed
  • cooking oil spray
  • 6 cups mixed lettuce leaves
  1. To make bread salad, place bread, cucumber, tomatoes, onion, basil, oil and vinegar in a large bowl. Toss to combine.
  2. Sprinkle pepper on both sides of beef. Spray a chargrill pan with oil and place over medium-high heat. Cook beef, turning, for 7-8 minutes for medium, or until cooked to your liking. Transfer to a plate and cover loosely with foil. Stand for 5 minutes to rest.
  3. Serve beef with bread salad and lettuce.

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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