Classic Beef Steaks with Fresh Tomato Salsa
The Perfect Steak Dinner
Well-seasoned beef steaks grilled on the barbecue late on a picture-perfect summer night, alongside a sensational glass of wine, are simply the best. It makes you feel grateful for all the good things about enjoying summer in this part of the world. This marinade is the perfect accompliment to steak at it is night and light and will not overpower the meat.
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Quick and Easy,
4 Quality Mark beef steak
1 tbsp, chopped fresh rosemary
2 fillets Anchovies
1/4 cup olive oil
1 tsp garlic paste
Fresh tomato salsa
3, large, blanched and peeled tomatoes
2, finely chopped Shallots
1/4 cup, chopped basil leaves
3 tbsp olive oil
1 tbsp red wine vinegar
To Grill Steaks
To Make Salsa
In a mortar and pestle or small blender, crush or process together the rosemary, anchovy fillets, oil and garlic to form a smooth paste.
For scotch fillet or eye fillet beef steaks, tie well so they keep their shape while cooking.
Spread the marinade over the steaks, cover and marinate for 10 minutes.
Brush off excess marinade before cooking.
Cook the steaks on a barbeque over a high heat, until cooked to your liking (3-4 minutes on each side for medium rare).
Stand for 3-5 minutes before serving with the fresh tomato salsa.
Alternatively, pan-fry the steaks in a hot frying pan.
Nutrition Information per Serving (364g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)