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Whether you are an university student simply starting your own cooking experiments or an experienced chef with lots of dinner events under your belt, there is constantly something new to learn about cooking. We hope these Marinated steak, warm Halloumi and roast vegetable salad recipe and tips can help you in your kitchen area tonight, and also get used to fabulous home-cooked meals.

You need to prepare thin steak of your choice.
Use red wine.
Prepare balsamic vinegar.
Provide mixed dried herbs.
Prepare rapeseed oil.
You need to prepare Salt, pepper.
Prepare pkt Halloumi.
You need to prepare pkt tenderstem brocolli.
You need to prepare vine tomatoes.
Prepare courgettes.

To make the marinade, mix the olive oil, lemon juice and oregano together. Season well with salt and pepper. Lay the sliced halloumi on a plate and Heat through and keep warm. Add all the drizzle ingredients to a mini food processor and blitz until smooth.

Slice the courgettes and cut the tomatoes into wedges, coat in a little oil, mixed herbs and seasoning. Roast in preheated oven at 190c. Until golden brown around the edges. Turn courgette slices over halfway through the cooking process to promote good colouring..
Preheat nonstick pan until smoking hot, sear the thickly sliced (1cm) halloumi on each side until golden brown..
Set these both to one side.
For the marinade, mix red wine, balsamic, mixed herbs, oil and seasoning. Sit steak in it at room temperature to marinade. Meanwhile preheat a dry pan until almost smoking again and char tenderstem all over. Reserve and season..
Preheat clean pan. Thinly wipe with a small amount of oil. When lightly smoking carefully lay steak in away from. Sear on each side for two minutes. Take out and allow to rest..
Place remaining marinade and any juice that has come out of the resting steak back into the pan and reduce to make a tasty dressing for the salad. Arrange salad and slice the steak on a board to serve..

Add the marinated halloumi to a griddle. Adobo-Marinated Grass-fed Flank Steak With Spinach Salad. Ingredients: Grass-fed steak, oranges, limes, adobo seasoning, cilantro, garlic, corn, jicama, spinach leaves, roasted red The marinade blends almonds, garlic, roasted red peppers, cherry tomatoes, and a little oil and vinegar. A taste of the Mediterranean in this simple summery dish. I used a top round roast that was sliced about as thin as lunch meat.

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