Rubbed beef fillet with two salsas
Eye fillet with two great sauces
4 - 6
Serves
1 hr
Prep Time
6 mins
Cook Time
Recipe author
Kathy Paterson
A recipe to spice up the traditional steaks on the barbecue this summer. Both salsas complement the beef beautifully, yet offer very different combinations of flavour. We suggest keeping a jar of these on hand over the barbecue season ~ our guess is you'll be enjoying them on a range of meals!
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Ingredients
Beef
800g Quality Mark beef eye fillet
i
silver skin trimmed
2 teaspoons dried oregano
Pumpkin seed salsa
1 cup pumpkin seeds
2 tomatoes
cored
1 red chilli
deseeded and roughly chopped
1/2 cup fresh coriander leaves
chopped
a small bunch of chives
chopped
vegetable oil
to thin
Tomato salsa
2 tomatoes
very ripe, cored and skinned
4 garlic cloves
1 small onion
quartered
1 red chilli
deseeded and roughly chopped
1 tsp sugar
1 cup fresh coriander leaves
roughly chopped
To serve
1 lime
cut into wedges
tortillas
or tortilla chips
Method
Pumpkin Seed Salsa
Tomato Salsa
To Grill Beef
To Serve
1
Heat a large frying pan over medium-high heat and add pumpkin seeds.
2
Keep them moving around the pan, cooking until they are lightly toasted.
3
Transfer to a food processor and process until just smooth.
4
Return frying pan to the heat and add tomatoes and chilli.
5
Cook until they are charred all over (remove chilli first and add to food processor).
6
Place charred tomatoes in food processor with herbs and process until a thick purée.
7
Thin with a little oil and season with salt, then place in a small serving bowl.
Nutrition Information per Serving (342g)
This nutrition analysis is based on 6 serves and doesn't include the lime or tortilla chips to serve.
Energy
2025kJ (484 kcal)
Protein
45.4g
Total Fat
27.8g
Saturated Fat
6.3g
Carbs
10.5g
Dietary Fibre
5.4g
Sodium
288mg
Iron
10.7mg
Zinc
8.5mg
Vitamin B12
1.5µg
