Dice tomatoes and cucumber, thinly slice spring onions and toss together with 1 tbsp olive oil, 1/2 tbsp vinegar, salt and pepper. Set aside.
2. Heat a grill pan or barbecue over medium-high heat. Rub steaks with oil, salt and pepper. Cook in the pan for 3-4 minutes on each side or until cooked to your liking. Set aside on a chopping board.
3. Thinly slice radishes, transfer horseradish dressing and mesclun leaves into separate bowls and take to the table.
4. Cut bread into 4-6 slices, lengthways.
Toast bread slices in the oven or on the barbecue for 2-3 minutes or until slightly crunchy.
5. Thinly slice steaks.
Serve share style at the table for everyone to assemble their own bruschetta with bread, dressing, sliced steaks, tomato salsa and fresh salad ingredients.
Lebanese Cucumber 1
Spring Onions 1/4 Bunch *
Beef Rump Steaks 600g
Radishes 1/3 Bunch *
Horseradish Dressing 1 Tub (75g)
Mesclun Leaves 1/2 Bag (100g) *
Five Seed Loaf (Small) 1 Loaf
* Ingredient Also Used In Another Recipe
From your pantry:
olive + oil (for cooking), salt, pepper, white wine vinegar