Take notes and see how versatile bought dip can be – it tops these steaks and makes delicious pesto bread, too.
Ingredients
- 1 x 310g can corn kernels, drained
- 1 x 200g punnet grape tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh continental parsley
- 1 tablespoon sweet chilli sauce
- 1 tablespoon fresh lime juice
- 2 tablespoons olive oil
- 4 (about 150g each) beef porterhouse steaks
- Olive oil spray
- 75g (1/3 cup) basil, cashew & parmesan dip or bought pesto
- 1/2 loaf (about 215g) Turkish bread
- Baby cos lettuce leaves, to serve
Method
- Step 1Preheat oven to 200°C Combine the corn, tomato, onion, parsley, sweet chilli sauce, lime juice and half the oil in a medium bowl. Season with salt and pepper.
- Step 2Preheat a barbecue grill or chargrill on high. Spray both sides of the steaks with olive oil spray. Season with salt and pepper. Add to the grill and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 4 minutes to rest.
- Step 3Meanwhile, combine the dip and remaining oil in a small bowl. Cut the bread in half horizontally, then cut each half into quarters crossways. Spread the cut side of the bread with half the dip mixture. Place on a large baking tray. Cover with foil and bake in oven for 5 minutes. Uncover and bake for a further 3 minutes or until golden and the edges start to brown.
- Step 4Divide the steaks, bread and lettuce among serving plates. Spread the steaks with the remaining dip mixture and top with the salsa to serve.
- Low carb
- Lower gi
Nutrition
2350 kj
Energy
27g
Fat Total
6g
Saturated Fat
5.5g
Fibre
40g
Protein
39g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: You can use any fresh or bottled basil pesto in this recipe. Swap it: Replace the beef steaks with pork loin steaks.
- Author: Cynthia Black
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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