Beef steaks with warm almond and parsley salsa

Warm almond and parsley salsa takes this classic steak and salad dish to a whole new level.

• 500g baby potatoes, quartered
• 1/4 cup (60ml) olive oil
• 175g pkt Vine Sweet Minicaps, quartered, seeded
• 8 Coles Australian Beef Sizzle Steaks
• 1/3 cup (55g) Lucky Slivered Almonds & Pine Nuts
• 1/3 cup flat-leaf parsley, chopped
• 1 1/2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 60g pkt Coles Brand Australian Baby Spinach
• 1/2 small red onion, thinly sliced
• 1 tablespoon balsamic vinegar

Energy 2007kJ	Fat saturated 5.00g
Fat Total 27.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 20.00g	Dietary Fibre 5.00g
Protein 36.00g	Cholesterol mg
Sodium 93.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 220C. Line a large baking tray with baking paper. Place the potato on the prepared tray. Drizzle with 1 tbs of the oil. Season. Toss to coat. Bake for 20 mins.

2. Step 2

   Add the capsicum to the tray and toss to combine. Bake for 15 mins or until capsicum and potato are golden and tender. Set aside for 10 mins to cool.

3. Step 3

   Meanwhile, heat 2 teaspoons of remaining oil in a large frying pan over high heat. Season steaks. Cook for 1 min each side or until cooked to your liking. Transfer to serving plates. Heat 1 tablespoon of remaining oil in the pan over medium-high heat. Add the nut mixture and cook, stirring, for 1-2 mins or until golden. Remove from heat. Stir in the parsley, lemon juice and lemon zest. Spoon over steaks.

4. Step 4

   Place potato mixture, spinach and onion in a large bowl. Add vinegar and remaining oil. Season. Toss to combine. Serve with the steaks.

Beef Panzanella: For a quick-and-easy Italian bread salad, toss shaved roast beef with chunks of toasted sourdough, pitted olives, cherry tomatoes, roasted capsicum strips, basil leaves and shaved parmesan. Drizzle with a little olive oil and white wine vinegar.