Beef with artichoke and pea salsa
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
Method
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 a 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.
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Comments
Recipe Info
Tip: 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.
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.