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BBQ Grass-Fed Beef With Salsa Verde

Home  >  Inspire & Create  >  Quick and Easy  >  BBQ Grass-Fed Beef With Salsa Verde   


BBQ Grass-Fed Beef With Salsa Verde   


15 mins
(+ 15 mins resting time)


10 mins







  • 2 bunches asparagus, woody ends trimmed
  • 1 tbs olive oil
  • 250g cherry truss tomatoes
  • 4 x 200g Coles Graze Grass-fed Beef Porterhouse or Scotch Fillet Steaks
  • Salsa verde
  • 1 cup flat-leaf parsley leaves
  • ½ cup basil leaves
  • ½ cup mint leaves
  • ½ cup (125ml) extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 1 tbs baby capers
  • 1 tsp Dijon mustard
  • 1 tbs lemon juice


  1. To make salsa verde, place all salsa verde ingredients in a food processor. Process until smooth. Season with salt and pepper.
  2. Preheat a barbecue or chargrill pan on medium-high. Lightly brush the asparagus with half the oil. Cook on grill for 2 mins or until just tender. Transfer to a plate. Add tomatoes to grill and cook for 1-2 mins or until lightly charred.
  3. Brush the beef with remaining oil. Season with salt and pepper. Cook for 2 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice across the grain
  4. Arrange the asparagus and tomatoes on serving platter. Top with the beef. Drizzle with the salsa verde to serve.


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