Saturday, December 3, 2016

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.

Beef steaks with warm almond and parsley salsa
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.

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