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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Special Occasion & Entertaining,
800g Quality Mark beef eye fillet
silver skin trimmed
1 tbsp oregano
Pumpkin seed salsa
1 cup pumpkin seeds
1 red chilli
fresh, stem removed
3 tbsp fresh coriander
3 tbsp chives
very ripe, cored and skinned
4 garlic cloves
1 small onion
peeled and quartered
1 red chilli
fresh, stem removed, and roughly chopped
1 tsp sugar
1 cup of picked leaves fresh coriander
cut into wedges
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)