This is a salad inspired by the Greek salad, just baked fore a bit. When tomatoes and onions are baked they become sweet and soft, and suddenly the Greek salad isn’t a Greek salad any more. Still great, just different. It’s a really quick dish to prepare, perfect summer food.
Time: 10 minutes
2/3 lb. (300 g) grass fed sirloin, cut into two steaks
5 oz. (140 g) feta cheese
14 cherry tomatos, cut in half
10 green olives
1 onion, cut into thin wedges
1 clove of garlic, finely chopped
3 tablespoons good quality olive oil
1 teaspoon oregano
Salt and pepper
20 fresh basil leafs
Preheat the oven to 480° F (250° C). Combine the tomatoes, onion, olives, garlic, oregano, oil, salt and pepper in an ovenproof dish. Bake for approximately 5-8 minutes. Meanwhile, season the steaks with salt and pepper, and cook as you prefer. Let the meat rest while you spoon the warm tomato salad onto the plates. Add a big piece of feta to each steak. Drizzle the oil from the pan over the feta and salad, and decorate with the fresh basil.