It's the wonderful array of ingredients that make this barbecue roast beef salad so tasty and yet it's still a really healthy barbecue recipe.
TIP - Go for a thick fillet steak, grill rare and slice thinly. It's the carpaccio effect.
Here's my pitch, showing the Italians how to do it!
Picture yourself in the Italian quarter or if possible right there in the heart of Tuscany. A town market full ofsun dried produce, garlic and olive oil.......my mouths watering just writing about it!
Get down the deli and make up this salad, you won't be disappointed. There's enough here for four good salads.
Cut the salad to you fancy and build a good leafy tomatoey base and mix up the ingredients for the balsamic vinaigrette in a jug.
Season the beef well on all sides with salt and pepper and grill on hot coals giving it about 4 minutes on each side. Note that if you've got a good thick steak than this effectively means it has four sides (maybe even six!).
Allow to cool a little and slice thinly, layer on the salad and pour on the vinaigrette.
Imagination still in Tuscany? Better go for a glass of Chianti!