Ingredients

The following ingredients have 4 Servings
  • 500 g (1lb) rib eye steaks
  • juice and zest of 1/2 lemon
  • 4 tablespoons olive oil
  • small handful mixed herbs (I used thyme, rosemary and parsley)
  • 1 garlic clove (minced)
  • salt & pepper to taste
  • baby salad leaves
  • baby tomatoes (on the vine)
  • soft goat's cheese (I used Chevin)
  • sliced avocado
  • lemon juice and olive oil (to dress)
  • salt & pepper

Instruction

  • To marinate the steak, combine the lemon juice and zest, olive oil, herbs and seasoning and marinate the steaks for at least 30 minutes.
  • Braai the steak over hot coals until cooked to your preference.
  • Remove the steak from the grid and allow to rest for at least 10 minutes, covered with foil.
  • In the meantime, brush the tomatoes with olive oil and place on the braai. Allow them to soften slightly and for the skins to blister. Remove and set aside.
  • To serve, slice the steak into thin strips then place on the baby leaves along with the blistered tomatoes, sliced avocado and goat's cheese. Dress with lemon juice and olive oil, season to taste and serve.