GRASS-FED EYE FILLET STEAK AND TOMATO GARLIC SALSA
Serves
2
Preparation
5
minutesCooking Time
20
minutesIngredients
400 g 400 grass-fed eye fillet steak
1/4 cup 1/4 Lomondo olive oil
3 3 truss tomatoes
2 2 -3 thyme sprigs
2 2 garlic cloves
1 tsp 1 oregano
1 1 bunch asparagus
100 g 100 rocket
- FROM YOUR PANTRY
Salt and pepper
1/2 tsp 1/2 cumin
1 Tbsp 1 caramelised balsamic vinegar
Method
- Pat dry eye fillet steaks, season with salt and pepper, and drizzle with olive oil. Set aside.
- Cut tomatoes into quarters, remove the seeds and discard. Pick the thyme, crush the garlic and set aside.
- In small hot pot, add olive oil and carefully add tomatoes, thyme, garlic, cumin and dry oregano. Stir and cook for 3-5 minutes until tomatoes are soft and mashed. Season with salt and pepper, turn off heat and set aside.
- In hot frying pan, drizzle olive oil and sear the steaks for 3 minutes on each side. Remove from pan and let rest for 10 minutes before slicing.
- Meanwhile, in the same pan on a high heat, drizzle olive oil and cook asparagus for 3-4 minutes. Turn occasionally, remove from pan and set aside.
- Place rocket leaves into mixing bowl and toss with some olive oil and caramelised balsamic vinegar.
- Slice the steaks and serve with tomato garlic salsa in a small dish, along with pan fried asparagus and rocket salad.
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