These tasty lean beef medallions are best served simple. Just barbeque them with care to make sure you capture the delicious hearty flavour. They will make a perfect summer evening meal served with a simple summer salad of juicy sweet tomatoes and greens. Enjoy!
Ingredients (Serves 2-3)
1 packet of Silver Fern Farms Beef Medallions
2 tablespoons Oilvado Avocado Cooking Oil
Salt and Pepper
1 bunch of spring onions (or baby leeks)
For the Summer Salad:
1 small carrot
Handful of Baby Spinach leaves (we love LeaderBrand)
1 Punnet Suga Babes Cherry Tomatoes
50g feta cheese, crumbled
Your favourite salad dressing (we love Barkers Central Otago Apricot & Mustard Dressing with NZ Honey Dressing )
- Take the beef medallions out of the fridge and remove packaging. Rest the steaks on a plate to come to the room temperature. This helps to them to cook evenly. Brush cooking oil all over the meat and season with salt and pepper just before cooking.
- Heat BBQ to medium high. Cook 3-4 minutes each side for medium rare, 4-5 minutes for medium and 6-7 minutes for well done. Rest the steaks on a plate for 5-6 minutes before serving. BBQ spring onions until soft and slightly charred.
- Prepare vegetables for the Summer salad. Julienne carrot and cucumber, slice spring onions and halve cherry tomatoes. Mix and toss all vegetables and feta cheese with the salad dressing.
- On a serving plate, place beef and spring onions. Serve the salad generously on side.