Grilled steak with summer salsa
3
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Fillet steak with our easy tomato and olive salsa will really hit the spot. Serve with cajun spiced oven wedges (see recipe below).
Ingredients
Balsamic vinegar
2 tbs
Olive oil
1 tbs
Mustard
1 tsp
Beef fillet (tenderloin), raw
640 g
Sebago potato
800 g, cut into wedges
Egg white
1 medium, lightly beaten
Cajun seasoning
1 tbs
Zucchini
2 small, ends trimmed, cut into 5mm cubes
Red capsicum
½ medium, deseeded, cut into 5mm cubes
Black olives, drained
12 individual
Tomato(es)
2 medium, de-seeded, cut into 5mm cubes
Fresh basil
½ cup(s), leaves only
Garlic
2 clove(s), crushed
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
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.
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