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BBQ Grass-Feed Beef with Salsa Verde

Source: Coles Magazine
Serves 4 - Prep 15 minutes (+ 5 minutes resting time)  Cooking 10 minutes



Ingredients
2 bunches asparagus, woody ends trimmed
1 tbsp olive oil
250 g cherry truss tomatoes
4 x 200 g Coles Graze Grass-Fed Beef Porterhouse or Scotch Fillet Steaks
1 cup flat-leaf parsley leaves
1/2 cup basil leaves
1/2 cup mint leaves
1/2 cup (125ml) extra virgin olive oil
1 clove garlic, finely chopped
1/4 cup (30g) pitted green olives, coarsely chopped
1 tbsp baby capers
1 tsp Dijon mustard
1 tbsp lemon juice

  1. To make salsa verde, place all salsa verde ingredients in a food processor. Process until smooth. Season with salt and pepper.
  2. Preheat a barbecue or chargrill pan on medium-high. Lightly brush the asparagus with half the oil. Cook on grill for 2 minutes or until just tender. Transfer to a plate. Add tomatoes to grill and cook for 1-2 minutes or until lightly charred.
  3. Brush the beef with remaining oil. Season with salt and pepper. Cook for 2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thickly slice across the grain.
  4. Arrange the asparagus and tomatoes on serving platter. Top with the beef. Drizzle with the salsa verde to serve.
Per serve: 68g Protein * 42g Fat * 6g Carbs * 9g Dietary Fibre * 690 Cals

Vic Lic

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