Boeuf aux artichauts et salsa aux petits pois
Boeuf aux artichauts et salsa aux petits pois
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Time to make: 30 mins, prep 20 mins, cook 10 mins
Total cost: $27.36 / $6.84 per serve
(at time of publication)
Dairy freeHigh ironLow fatLow kilojouleLow sodiumGluten freeHigh protein
Ingredients
4 x 150g sirloin steaks
olive oil spray
1 tablespoon chopped fresh rosemary
1 lemon, cut into 4 wedges
Artichoke and pea salsa
100g fresh peas
280g can artichokes in brine, drained, roughly chopped
1/4 red onion, finely diced
2 teaspoons baby capers, rinsed, drained
250g cherry tomatoes, diced
2 anchovy fillets (9g), drained, chopped
1/4 cup chopped fresh parsley
Instructions
Step 1 Make Artichoke and pea salsa: Blanch the peas in a saucepan of boiling water; cool in iced water. Drain and place in a bowl. Add artichoke, onion, capers, tomatoes, anchovy and parsley. Combine well. Season to taste with freshly ground black pepper. Set aside.
Step 2 Preheat the barbecue. Lightly spray steaks with oil and sprinkle with rosemary. Press in with your hands. Cook steaks on barbecue for 4–5 minutes on each side. Turn only once with tongs (being careful not to puncture with fork or knife).
Step 3 Remove from barbecue and place on a warm plate. Lightly cover with foil and a clean tea towel. Rest for 5 minutes. Serve steak with salsa and lemon wedges.
Serve as part of this healthy and tasty Father's Day barbie menu:
Entrée: Prawn and scallop skewers
Main: Beef with artichoke and pea salsa
Vegie side dishes: Barbecued asparagus and eggplant and Cumin potatoes with dill sour cream
Dessert: Warm fruit parcels with lemon sorbet
Variations
If you prefer, serve steaks sliced thickly.
Make it vegetarian: Omit the anchovies in the salsa. Add 1/2 cup per person of canned chickpeas to salsa and spoon over grilled sweet potato and potatoes instead of the steak.
Sign in to save or note
Time to make: 30 mins, prep 20 mins, cook 10 mins
Total cost: $27.36 / $6.84 per serve
(at time of publication)
Dairy freeHigh ironLow fatLow kilojouleLow sodiumGluten freeHigh protein
Ingredients
4 x 150g sirloin steaks
olive oil spray
1 tablespoon chopped fresh rosemary
1 lemon, cut into 4 wedges
Artichoke and pea salsa
100g fresh peas
280g can artichokes in brine, drained, roughly chopped
1/4 red onion, finely diced
2 teaspoons baby capers, rinsed, drained
250g cherry tomatoes, diced
2 anchovy fillets (9g), drained, chopped
1/4 cup chopped fresh parsley
Instructions
Step 1 Make Artichoke and pea salsa: Blanch the peas in a saucepan of boiling water; cool in iced water. Drain and place in a bowl. Add artichoke, onion, capers, tomatoes, anchovy and parsley. Combine well. Season to taste with freshly ground black pepper. Set aside.
Step 2 Preheat the barbecue. Lightly spray steaks with oil and sprinkle with rosemary. Press in with your hands. Cook steaks on barbecue for 4–5 minutes on each side. Turn only once with tongs (being careful not to puncture with fork or knife).
Step 3 Remove from barbecue and place on a warm plate. Lightly cover with foil and a clean tea towel. Rest for 5 minutes. Serve steak with salsa and lemon wedges.
Serve as part of this healthy and tasty Father's Day barbie menu:
Entrée: Prawn and scallop skewers
Main: Beef with artichoke and pea salsa
Vegie side dishes: Barbecued asparagus and eggplant and Cumin potatoes with dill sour cream
Dessert: Warm fruit parcels with lemon sorbet
Variations
If you prefer, serve steaks sliced thickly.
Make it vegetarian: Omit the anchovies in the salsa. Add 1/2 cup per person of canned chickpeas to salsa and spoon over grilled sweet potato and potatoes instead of the steak.
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