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Beef steaks with warm almond and parsley salsa
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Elevate your steak and salad with a delicious almond and parsley salsa.
Ingredients:
  • 500g baby potatoes, quartered
  • 60ml olive oil
  • 175g pkt Vine Sweet Minicaps, quartered, seeded
  • 8 Beef Sizzle Steaks
  • 55g almond
  • 82.50 ml flat-leaf parsley, chopped
  • 31.50 gm lemon juice
  • 20.00 ml lemon zest
  • 60g pkt Baby Spinach
  • 1/2 small red onion, thinly sliced
  • 20.00 ml balsamic vinegar
Instructions:
  • Preheat the oven to 220C. Line a large baking tray with baking paper. Arrange the potatoes on the tray, drizzle with 1 tablespoon of oil, season, and toss to coat evenly. Bake for 20 minutes.
  • Toss the capsicum onto the tray and mix well. Bake for 15 minutes, or until the capsicum and potato are golden and tender. Allow it to cool for 10 minutes before serving.
  • In a large frying pan over high heat, heat 2 teaspoons of the remaining oil. Season the steaks and cook for 1 minute on each side, or until cooked to your liking. Transfer the steaks to serving plates. Over medium-high heat in the same pan, heat 1 tablespoon of the remaining oil. Add the nut mixture and cook, stirring, for 1-2 minutes until golden. Remove from heat and stir in the parsley, lemon juice, and lemon zest. Spoon the mixture over the steaks.
  • In a large bowl, combine the potato mixture, spinach, and onion. Drizzle with vinegar and the rest of the oil. Season with salt and pepper. Toss everything together until well mixed. Serve alongside the steaks.

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