Beef and zucchini salad with mint oil recipe


Prep time30 minutes
Meal categoryLunch Dinner Salad
Recipe sourceMeat and Livestock Australia


Light, fresh and zingy!


3 Medium zucchini (sliced into ribbons using a vegetable peeler)
2Bunchasapragus (woody ends discarded, cut into 3cm pieces)
16 cherry tomatoes (quartered)
2Tablespoon (Metric)olive oil (plus extra for brushing)
1Tablespoon (Metric)lemon juice


  1. Steam the zucchini slices and asparagus in two batches, for about 5 minutes, until just tender.
  2. Whisk together the olive oil, lemon juice, chilli and mint, pour over the vegetables while warm and toss gently to coat. Set aside.
  3. Preheat a chargrill pan over high heat. Brush the steaks with oil and cook for 6 minutes on one side, turn over and cook for a further 5 minutes or until cooked to your liking. Rest covered, for 5 minutes.
  4. Scatter the cherry tomatoes over the salad, thinly slice the steak and arrange on top. Serve.



  • Softened rice vermicelli noodles can also be added to this salad, toss them in with the zucchini. Sliced mini lamb roasts are also delicious served with this salad.


Recipe reproduced with permission from Meat and Livestock Australia. For more recipes visit


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