Beef Fillet with Two Salsas
A recipe to spice up the traditional steaks on the barbecue this summer.
- 800 g Quality Mark eye fillet of beef, silver skin trimmed
- 1 tablespoon dried oregano
Pumpkin seed salsa
- 1 cup pumpkin seeds
- 2 large ripe tomatoes, cored
- 1 fresh red chilli, stem removed
- 3 tablespoons chopped coriander
- 3 tablespoons chopped chives
- Oil to thin
- 2 very ripe tomatoes, cored and skinned
- 4 cloves garlic, peeled
- 1 small onion, peeled and quartered
- 1 fresh red chilli, stem removed and roughly chopped
- 1 teaspoon sugar
- 1 cup picked coriander leaves, roughly chopped
- Limes, cut into wedges
- Corn tortilla or tortilla chips
Pumpkin seed salsa
- Heat a large frying pan over medium-high heat and add pumpkin seeds. Keep them moving around the pan, cooking until they are lightly toasted.
- Transfer to a food processor and process until just smooth.
- Return frying pan to the heat and add tomatoes and chilli.
- Cook until they are charred all over (remove chilli first and add to food processor). Place charred tomatoes in food processor with herbs and process until a thick purée. Thin with a little oil and season with salt, then place in a small serving bowl.
- Place tomatoes, garlic, onion and chilli in a small saucepan and cover with water by 2.5cm. Bring to the boil, reduce heat, cover and simmer until ingredients are soft, about 10 -15 minutes.
- Drain, reserving 1 cup cooking liquid. Transfer to a food processor and process, but leaving the salsa still chunky. Add reserved liquid if necessary to thin. Stir through sugar and coriander and season to taste. Place in a small serving bowl.
- Heat a barbecue plate until hot. Cut beef into 2.5cm thick slices and rub each slice with a little oil and the oregano.
- Thread beef on to metal skewers, place on hot plate and barbecue for 2-3 minutes on each side for medium-rare beef. Season.
- Place beef skewers on a sharing board or platter with the two salsas, lime wedges and corn tortilla or tortilla chips.
Tips & Tricks:
- Rather than skewering the beef you could cook as a whole piece on the barbecue.
- If you like your beef rare, remove it from the refrigerator and allow it to come to room temperature. This prevents a grilled exterior and cold interior.
- Remove silver skin from the beef fillet if not already done by your butcher as it shrinks during cook.
- Suitable Cuts: Eye fillet, rump steaks, sirloin
Find more Beef + Lamb NZ recipes on their website.
561 calories per serving
Recipe by: Beef + Lamb NZ
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