Peppered Beef Steaks with Red Onion Salsa
These succulent grilled beef steaks, served with a tasty, hot
salsa, create a really tasty meal that is ideal for those watching
their weight.
Preparation time: 15-20 mins
Cooking time: 35-40 mins
Serves: 2
- 2 vine ripened tomatoes
- 1 tablespoon tomato juice
- 2-3 teaspoons olive oil
- 1 small red onion, finely chopped
(about 115g/40z whole/unprepared weight)
- 1 teaspoon hot horseradish
sauce
- 2 teaspoons chopped fresh parsley,
plus extra to garnish
- Freshly ground pepper, to
taste
- 1 tablespoon mixed dried
peppercorns
- 2 lean sirloin, rump or fillet steaks
(each about 115-175g/4-6oz), trimmed of fat
1. Make salsa: place tomatoes in bowl, cover with boiling water;
leave for 30 seconds. Drain, cool slightly, then peel off and
discard skins; deseed and finely chop flesh.
2. Put tomato flesh in bowl with tomato juice, 1 teaspoon oil,
red onion, horseradish sauce, chopped parsley and black pepper;
stir to mix well. Cover and set aside at a cool room temperature
for 30-60 minutes to allow flavours to blend.
3. Preheat grill to medium. Crush peppercorns using a pestle and
mortar or rolling pin. Lightly brush steaks all over with remaining
oil; coat with crushed peppercorns.
4. Place steaks on rack in grill pan; grill for 3-5 minutes on
each side, or until browned and cooked to your liking, turning
once. Serve hot cooked steaks with red onion salsa spooned
alongside. Garnish with extra chopped parsley. Serve with oven
baked potatoes or fresh crusty bread and a mixed dark leaf
salad.
Variations: Use plum tomatoes in place of vine ripened tomatoes.
Use 2 shallots in place of red onion
See our other Classic recipes:
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