Looking for the perfect addition to your entertaining menu? Our barbecued grass-fed beef with salsa verde is an easy and tasty dish. It will be a hit on any table.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes, (+5 mins resting time)
(+5 mins resting time)
Ingredients
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
¼ cup (30g) pitted green olives, coarsely chopped
1 tbs baby capers
1 tsp Dijon mustard
1 tbs lemon juice
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make salsa verde, place all salsa verde ingredients in a food processor. Process until smooth. Season with salt and pepper.
Step 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.
Step 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.
Step 4
Arrange the asparagus and tomatoes on serving platter. Top with the beef. Drizzle with the salsa verde to serve.
