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Rubbed beef fillet with two salsas
A recipe to spice up the traditional steaks on the barbecue this summer. Both salsas complement the beef beautifully yet offer very different combinations of flavour. We suggest keeping a jar of these on hand over the barbecue season - our guess is you'll be enjoying them on a range of meals!
Recipe courtesy of recipes.co.nz and Kathy Paterson. It was originally published here and is republished with permission.
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Ingredients
Beef
- 800 g beef eye fillet, silver skin trimmed
- 2 tsp dried oregano
Pumpkin seed salsa
- 1 cup pumpkin seeds
- 2 tomatoes, cored
- 1 red chilli, deseeded and roughly chopped
- ½ cup fresh coriander leaves, chopped
- Small bunch of chives, chopped
- Vegetable oil, to thin
Tomato salsa
- 2 tomatoes, very ripe, cored and skinned
- 4 garlic cloves
- 1 small onion, quartered
- 1 red chilli , deseeded and roughly chopped
- 1 tsp sugar
- 1 cup fresh coriander leaves, roughly chopped
To serve
- 1 lime, cut into wedges
- Tortillas (or tortilla chips)
Replace lime with lemon.
Method
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.
Tomato salsa
- 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.
To grill beef
- 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.
To serve
- Place beef skewers on a sharing board or platter with the two salsas, lime wedges and corn tortilla or tortilla chips.
Resting the eye fillet before serving allows the juices to be absorbed back into the meat, do not overcook the fillet.
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Reviews (2)
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
Breakfasts that are healthy, easy AND delicious
We’ve made the most important meal of the day easy, so you don’t have to skip it!
