Name: BBQ grass-fed beef with salsa verde
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 2 bunches asparagus, woody ends trimmed; 18.20 gm olive oil; 250g cherry truss tomatoes; 4 x 200g Graze Grass-fed Beef Porterhouse or Scotch Fillet Steaks; 250.00 ml fresh flat-leaf parsley leaves; 125.00 ml fresh basil leaves; 125.00 ml fresh mint leaves; 125ml olive oil; 1 garlic clove, finely chopped; 30g olive; 20.00 ml baby capers; 5.90 gm Dijon mustard; 21.00 gm lemon juice

BBQ grass-fed beef with salsa verde

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Juicy steak topped with homemade salsa verde - 30-minute meal.

Ingredients:

2 bunches asparagus, woody ends trimmed
250g cherry truss tomatoes
4 x 200g Graze Grass-fed Beef Porterhouse or Scotch Fillet Steaks
250.00 ml fresh flat-leaf parsley leaves
125.00 ml fresh basil leaves
125.00 ml fresh mint leaves
125ml olive oil
30g olive
20.00 ml baby capers
5.90 gm Dijon mustard
21.00 gm lemon juice

Instructions:

For salsa verde, simply blend all ingredients in a food processor until smooth. Season with salt and pepper to taste.
Preheat a barbecue or chargrill pan to medium-high heat. Gently brush asparagus with half of the oil. Grill for 2 minutes until just tender, then transfer to a plate. Grill tomatoes for 1-2 minutes until lightly charred.
Brush the beef with the remaining oil and generously season with salt and pepper. Sear each side for 2 minutes for medium-rare or to your preference. Transfer to a plate, cover with foil, and let it rest for 5 minutes. Finally, slice the beef thickly across the grain.
Place the asparagus and tomatoes beautifully on a platter, then layer with the beef and finish it off by drizzling delicious salsa verde over the top before serving.

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