Classic Beef Steaks with Fresh Tomato Salsa
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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Ingredients
Fresh Tomato salsa
|
Method |
Energy kJ (kcal) | 2235 (533) |
Protein (g) | 45.5 |
Fat (g) | 36.5 |
Saturated (g)
|
9.1 |
Carbohydrate (g) | 5.6 |
Sugars (g)
|
5.3 |
Sodium (mg) | 182 |
Iron (mg) | 5.5 |
Zinc (mg) | 6.8 |
Vitamin B12 (ug) | 5.2 |
Vitamin D (ug) | N/A |
Selenium (ug) | 7.4 |
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.
Fresh Tomato Salsa
Cut the tomatoes in half horizontally and squeeze out and discard the seeds. Finely dice the flesh and mix with the shallots, fresh herbs, olive oil and wine vinegar. Season with salt and pepper.This recipe is courtesy of Allyson Gofton's cookbook, Good Food Made Simple, photography by Alan Gillard
How to Cook the Perfect Steak