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Rubbed Beef Fillet with Two Salsas

Grilled Eye Fillet Recipe

4 - 6

Serves

1 hrs

Prep Time

6 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

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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High Iron

Low Sodium

tag

Beef,

Roasts,

Barbecue,

Dinner,

Special Occasion & Entertaining,

Ingredients

Beef

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800g Quality Mark beef eye fillet

i

silver skin trimmed

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2 teaspoons dried oregano

Pumpkin seed salsa

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1 cup pumpkin seeds

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2 tomatoes

cored

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1 red chilli

deseeded and roughly chopped

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1/2 cup fresh coriander leaves

chopped

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a small bunch of chives

chopped

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vegetable oil

to thin

Tomato salsa

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2 tomatoes

very ripe, cored and skinned

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4 garlic cloves

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1 small onion

quartered

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1 red chilli

deseeded and roughly chopped

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1 tsp sugar

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1 cup fresh coriander leaves

roughly chopped

To serve

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1 lime

cut into wedges

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tortillas

or tortilla chips

Method

Pumpkin Seed Salsa

Tomato Salsa

To Grill Beef

To Serve

1

Heat a large frying pan over medium-high heat and add pumpkin seeds.

2

Keep them moving around the pan, cooking until they are lightly toasted.

3

Transfer to a food processor and process until just smooth.

4

Return frying pan to the heat and add tomatoes and chilli.

5

Cook until they are charred all over (remove chilli first and add to food processor).

6

Place charred tomatoes in food processor with herbs and process until a thick purée.

7

Thin with a little oil and season with salt, then place in a small serving bowl.

More info

Nutrition Information per Serving (281g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2349 (561)kJ

Protein

48.1g

Total Fat

32.1g

Saturated Fat

8.4g

Carbs

19.1g

Sugars

9.1g

Sodium

398mg

Iron*

10.6mg

* Percentage of recommended daily intake (Aust/NZ)

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