Beef with artichoke and pea salsa

Serves: 4

Time to make: 30 mins

Ingredients

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Artichoke and pea salsa

100g fresh or frozen peas

280g artichokes in brine, drained, roughly chopped

¼ red onion, finely diced

2 teaspoons capers, drained, rinsed

250g cherry tomatoes, diced

2 anchovy fillets, drained, chopped

¼ cup chopped fresh parsley

freshly ground black pepper

4 x 150g sirloin steaks

olive spray oil

1 tablespoon chopped fresh rosemary

1 lemon, cut in 4 wedges

Instructions

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1 To make salsa, cook frozen peas following packet directions or blanch fresh peas in a saucepan of boiling water. Cool peas in iced water. Drain and place in a bowl. Add artichokes, onion, capers, tomatoes, anchovies and parsley. Combine well. Season to taste with pepper. Set aside.

2 Preheat barbecue. Lightly spray steaks with oil and press in rosemary with your hands. Cook steaks on barbecue for 4-5 minutes on each side.Turn with tongs.

3 Remove from barbecue and place on a warm plate. Lightly cover with foil and a clean tea towel. Rest for 5 minutes. Serve steaks with salsa and lemon wedges.

Serve as part of this three-course meal for four, cooked entirely on the barbecue!

Entrée: Prawn and scallop skewers
Main: Beef with artichoke and pea salsa
Vege side dishes: Barbecued asparagus and eggplant and Cumin potatoes with dill sour cream
Dessert: Warm fruit parcels with lemon sorbet

Variations

If you prefer, serve steaks sliced thickly.

Nutrition Info (per serve)

Calories 311 cal

Kilojoules 1300 kJ

Protein 37 g

Total fat 15 g

Saturated fat 5 g

Carbohydrates 10 g

Sugar 5 g

Dietary fibre 3 g

Sodium 340 mg

Calcium 90 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.