Rubbed Beef Fillet with Two Salsas
Rubbed Beef Fillet with Two Salsas
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!
Ingredients
Prep; 1 hour , Cook; 6 min, Serve; 4-6, Excellent source of iron
Beef
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800 g Quality Mark eye fillet of beef, silver skin trimmed
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1 tablespoon dried oregano
Pumpkin seed salsa
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1 cup pumpkin seeds
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2 large ripe tomatoes, cored
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1 fresh red chilli, stem removed
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3 tablespoons chopped coriander
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3 tablespoons chopped chives
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Oil to thin
Tomoto Salsa
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2 very ripe tomatoes, cored and skinned
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4 cloves garlic, peeled
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1 small onion, peeled and quartered
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1 fresh red chilli, stem removed and roughly chopped
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1 teaspoon sugar
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1 cup picked coriander leaves, roughly chopped
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Limes, cut into wedges
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Corn tortilla or tortilla chips
How to make Rubbed Beef Fillet with two salsas
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Pumpkin seed salsa: 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.
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Transfer to a food processor and process until just smooth.
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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).
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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.
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Tomato salsa:Place tomatoes, garlic, onion and chilli in a small saucepan and cover with water by 2.5cm. Bring to the boil, reduce heat, cover and simmer until ingredients are soft, about 10 -15 minutes.
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Drain, reserving 1 cup cooking liquid. Transfer to a food processor and process, but leaving the salsa still chunky. Add reserved liquid if necessary to thin. Stir through sugar and coriander and season to taste. Place in a small serving bowl.
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Beef: Heat a barbecue plate until hot. Cut beef into 2.5cm thick slices and rub each slice with a little oil and the oregano. Thread beef on to metal skewers, place on hot plate and barbecue for 2-3 minutes on each side for medium-rare beef. Season.
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Place beef skewers on a sharing board or platter with the two salsas, lime wedges and corn tortilla or tortilla chips.