A smoky capsicum and chilli dressing add a spicy kick to this dish.
Ingredients
- 4 (x 100g) beef minute steaks
- 1/2 teaspoon smoked paprika (pimenton)
- 1/4 cup (60ml) olive oil
- 1kg chat potatoes
- 200g green beans, trimmed
- 3 chargrilled capsicums
- Pinch chilli flakes
- 1 tablespoon red wine vinegar
- 3 vine-ripened tomatoes, seeds removed, sliced
- 50g whole roasted almonds, chopped
Method
- Step 1Rub steaks with paprika and 1 tablespoon oil, then season. Set aside.
- Step 2Place potatoes in a saucepan and cover with cold water. Bring to the boil over medium-high heat, then reduce heat to medium and cook for 12-15 minutes until tender, adding beans for the final 2 minutes. Drain, quarter potatoes and set aside.
- Step 3Meanwhile, place capsicums, chilli, vinegar, one-third of the tomato, 30g almonds and remaining 2 tablespoons oil in a small food processor and whiz until a loose paste. Season to taste, then set dressing aside.
- Step 4Preheat a chargrill or frypan over medium-high heat. Cook the steaks for 30 seconds each side or until just cooked through. Remove from the pan and rest, loosely covered with foil, for 2 minutes.
- Step 5Toss the beans, potato and remaining tomato and almonds with the dressing and season. Divide the Romesco salad among 4 serving plates and serve with steaks.
- High fibre
- Low carb
- Low sodium
- Lower gi
Nutrition
2397 kj
Energy
28g
Fat Total
5g
Saturated Fat
11g
Fibre
34g
Protein
47mg
Cholesterol
79.48mg
Sodium
11g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
- Author: Phoebe Wood
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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