Sherry Glazed Steak with Grilled Baby Gem Salad

You’ll need to begin this recipe a few hours in advance, to allow time to marinate the steak.
1⁄2 cup dry sherry
1⁄2 onion, coarsely chopped
2 garlic cloves, sliced
2 tablespoons dark soy sauce
1⁄2 teaspoon ground black pepper
6 x 120g pieces scotch fillet steak
6 baby gem lettuce, halved lengthways
200g small tomatoes, halved
olive oil for cooking
small handful soft green herbs (such as basil, chervil and parsley)
3 tablespoons sherry vinegar
1⁄4 cup extra virgin olive oil
50g parmesan, shaved

Combine the sherry, onion, garlic, soy and pepper in a small saucepan and bring to a simmer. Cook for 5 minutes then remove from the heat and allow to cool. Pour over the steak then cover and refrigerate for at least 2 hours or overnight if time permits.

Preheat the barbecue to hot. Remove the steak from the marinade and cook for 3 minutes each side or until cooked to your liking, brushing with the marinade during cooking. Set aside in a warm place to rest.

Brush the lettuce and tomatoes with olive oil and season with salt and freshly ground black pepper. Barbecue, turning, for 5 minutes or until browned.

Slice the steak. Combine the lettuce, tomatoes, herbs, vinegar and extra virgin olive oil. Taste and season, sprinkle with parmesan then serve with the steak.

Wine - Cabernet sauvignon.