Lean Beef and Tomatillo Salsa

Lean Beef and Tomatillo Salsa

Ready in 25 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, June 11, 2017.

With courgette ribbon salad and cauli mash.


Ingredients

CAULI MASH

  • ¼ head cauliflower, florets and stalk roughly diced 2cm
  • ½ can butter beans, drained and rinsed
  • Zest and juice of ¼ lemon
  • Pinch of chilli flakes/powder or cayenne powder (optional)
  • 1 tablespoon finely chopped parsley leaves and stalks
  • ¼ teaspoon salt
  • 1-1½ tablespoons of water
  • ½-1 teaspoon extra-virgin olive oil (optional)

COURGETTE RIBBON SALAD

  • 1 courgette
  • ½ punnet cherry tomatoes
  • 1½ teaspoons tomatillo salsa
  • 1½ teaspoons lemon juice

LEAN BEEF

  • 275g lean beef rump steaks (at room temperature)
  • ½ teaspoon oil, for cooking (or use spray oil)

TO SERVE

  • Remaining pottle of tomatillo salsa

Steps

  1. a medium pot of salted water to the boil.
  2. Cook cauliflower in pot of boiling water for 8-10 minutes, until soft. Add beans and cook for a further 30 seconds to heat through then drain well. Mash with lemon zest and first measure of lemon juice, chilli flakes/powder (if using), parsley, salt, water and olive oil (if using). Season to taste, set aside and keep warm.
  3. While cauliflower is cooking, prepare the rest of the meal. Use a vegetable peeler to peel courgette into long, thin ribbons and thinly slice core. Cut cherry tomatoes in half. Place both in a medium bowl with first measure of tomatillo salsa and second measure of lemon juice. Season to taste with salt and pepper and toss to combine. Set aside.
  4. Heat a medium, dry fry-pan on high heat. While pan heats, pat beef dry with paper towels and remove any excess fat, if required. Rub with oil and season with salt.
  5. Add beef to hot pan and cook for 1-2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered with foil, before slicing thinly against the grain.
  6. Divide cauli mash between plates. Top with slices of lean beef and any resting juices, if desired. Serve with a handful of courgette ribbon salad. Dollop remaining tomatillo salsa over beef and mash.

Nutritional Information

Energy 1662 kj
397 kcal
Protein 40.8g
Carbohydrate 15.8g
Fat 18.5g