Rubbed Beef Fillet with Two Salsas
Grilled Eye Fillet Recipe
4 - 6
A recipe to spice up the traditional steaks on the barbecue this summer. Both salsas complement the beef beautifully, yet offer very different combinations of flavour. We suggest keeping a jar of these on hand over the barbecue season ~ our guess is you'll be enjoying them on a range of meals!
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800g, silver skin trimmed Quality Mark beef eye fillet
1 tbsp, dried oregano
Pumpkin seed salsa
1 cup pumpkin seeds
2, cored tomatoes
1, fresh, stem removed red chilli
3 tbsp, chopped fresh coriander
3 tbsp, chopped chives
to thin vegetable oil
2, very ripe, cored and skinned tomatoes
4, peeled garlic cloves
1, small, peeled and quartered onion
1, fresh, stem removed and roughly chopped red chilli
1 tsp sugar
1 cup, picked leaves, roughly chopped fresh coriander
cut into wedges lime
or tortilla chips
Pumpkin Seed Salsa
To Grill Beef
Heat a large frying pan over medium-high heat and add pumpkin seeds.
Keep them moving around the pan, cooking until they are lightly toasted.
Transfer to a food processor and process until just smooth.
Return frying pan to the heat and add tomatoes and chilli.
Cook until they are charred all over (remove chilli first and add to food processor).
Place charred tomatoes in food processor with herbs and process until a thick purée.
Thin with a little oil and season with salt, then place in a small serving bowl.
Nutrition Information per Serving (281g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)