Eye fillet with courgette and white bean salad
High protein salad made from pantry staples
Serves
2 - 3
Prep Time
10 mins
Cook Time
11 mins
Mamma mia! Enjoy this BBQ beef eye fillet steak meal, paired with Sicilian-style grilled courgette and a hearty white bean salad. This light yet satisfying dish is perfect for summer grilling and offers a nutritious, flavourful balance.
The olives give this salad a dirty martini vibe. We love this served with flatbreads on the side and in the evening sun.
This recipe is courtesy of Silver Fern Farms.
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ShareIngredients
1 pack Silver Fern Farms Beef Eye Fillet Steak
2 courgettes
sliced lengthways400g can cannellini beans
rinsed and drained¼ cup green olives
sliced1 cup rocket
¼ cup pecan nut
toasted and chopped
¼ cup extra virgin olive oil
2 Tbsp lemon juice
1 garlic clove
crushed and thinly sliced½ Tbsp chopped fresh parsley
Method
To prepare the dressing, combine all the ingredients in a bowl, mix well and set aside.
Remove Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.
Meanwhile, heat a grill pan or BBQ to high. Brush the courgette slices with 2 Tbsp olive oil and grill them in a single layer. Cook for 30 seconds on each side or until charred. Season to taste and set aside until ready to serve.
Season the beef and brush with oil. Bring a grill pan or BBQ to med-high temperature and fry for 3-4 mins on each side.
Remove from heat, cover loosely, and allow to rest for 5 mins before carving across the grain.
To assemble the salad, stir the dressing through the beans, olives and baby rocket. Arrange on a plate with the grilled courgette and sliced beef. Scatter with toasted pecans and serve.
Nutrition Information per Serving (378g)
This nutrition analysis is based on 3 serves.
