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Home Recipes Paleo recipes

BBQ grass-fed beef with salsa verde

bgdiet by bgdiet
January 4, 2019
in Paleo recipes, Recipes
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BBQ grass-fed beef with salsa verde
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BBQ grass-fed beef with salsa verde

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings

Ingredients

  • 2 bunches asparagus, woody ends trimmed
  • 1 tablespoon olive oil
  • 250g cherry truss tomatoes
  • 4 x 200g Coles Graze Grass-fed Beef Porterhouse or Scotch Fillet Steaks

Salsa verde

  • 1 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup (125ml) extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 1/4 cup (30g) pitted green olives, coarsely chopped
  • 1 tablespoon baby capers
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice

Method

  • 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 mins or until just tender. Transfer to a plate. Add tomatoes to grill and cook for 1-2 mins or until lightly charred.
  • 3
    Brush 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.
  • 4
    Arrange 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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