Ingredients
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2 bunches asparagus, woody ends trimmed
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1 tablespoon olive oil
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250g cherry truss tomatoes
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4 x 200g Coles Graze Grass-fed Beef Porterhouse or Scotch Fillet Steaks
Salsa verde
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1 cup fresh flat-leaf parsley leaves
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1/2 cup fresh basil leaves
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1/2 cup fresh mint leaves
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1/2 cup (125ml) extra virgin olive oil
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1 garlic clove, finely chopped
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1/4 cup (30g) pitted green olives, coarsely chopped
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1 tablespoon baby capers
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1 teaspoon Dijon mustard
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1 tablespoon lemon juice
Method
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1To make salsa verde, place all salsa verde ingredients in a food processor. Process until smooth. Season with salt and pepper.
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2Preheat a barbecue or chargrill pan on medium-high. Lightly brush the asparagus with half the oil. Cook on grill for 2 mins or until just tender. Transfer to a plate. Add tomatoes to grill and cook for 1-2 mins or until lightly charred.
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3Brush the beef with remaining oil. Season with salt and pepper. Cook for 2 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice across the grain.
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4Arrange the asparagus and tomatoes on serving platter. Top with the beef. Drizzle with the salsa verde to serve.
Source: taste.com.au
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