Grilled steak with summer salsa
Lean beef fillet
800 g, cut into wedges
1 medium, lightly beaten
2 small, ends trimmed, cut into 5mm cubes
½ medium, deseeded, cut into 5mm cubes
Black olives, drained
2 medium, de-seeded, cut into 5mm cubes
½ cup(s), leaves only
2 clove(s), crushed
1 x 3 second spray(s)
- Combine 1 tbs vinegar, 2 tsp olive oil and mustard in a bowl. Season with salt and pepper. Add fillet steaks and toss to coat. Set aside to marinate for 30 minutes, if time permits.
- Meanwhile, preheat oven to 220°C. Line a baking tray with baking paper and set aside. Place potatoes in a large bowl. Add egg white and spice mix and season well with salt and pepper. Toss gently to coat. Transfer to prepared baking tray and arrange in a single layer. Bake for 40 minutes, tossing occasionally, or until golden brown and crunchy.
- Heat a large non-stick frying pan over medium-high heat and spray with oil. Add zucchini, capsicum and garlic and cook, stirring for 2 minutes, or until tender. Set aside to cool for 5 minutes. Transfer mixture to a medium bowl and toss with tomatoes, olives, basil and remaining vinegar and oil. Season to taste with salt and pepper.
- Heat a large non-stick frying pan over high heat. Spray steaks with oil and cook for 3 minutes each side or until medium rare. Serve with oven wedges and salsa.