Chargrilled steaks with hazelnut gremolata

Serves: 4

Time to make: 30 mins

Ingredients

4 medium-sized new potatoes
2 corn sweetcornXcobs, husked, cut in 4cm lengths
4 x 125g beef fillet steaks
1 ½ tablespoons (30g) finely chopped hazelnuts
1 clove garlic, finely chopped
1 ½ tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons zest of lemon
2 cups baby spinach

Instructions

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1 Place potatoes and corn in a large saucepan and cover with cold water. Cook for 10 minutes or until just tender then drain.

2 Press potatoes lightly with a masher to slightly flatten. Spray a large grill pan with oil and set over a medium heat. Cook potatoes for 10 minutes or until crisp and golden.

3 Meanwhile, spray another large grill pan with oil. Cook corn and steak for 5-7 minutes or until corn is charred and steak is done to your liking.

4 Meanwhile, to make gremolata mix nuts, garlic, parsley and lemon zest in a small bowl. Top steak with gremolata. Serve with corn, potato and spinach with a squeeze of lemon.

Nutrition Info (per serve)

Calories 525 cal

Kilojoules 2200 kJ

Protein 41 g

Total fat 16 g

Saturated fat 5 g

Carbohydrates 50 g

Sugar 3 g

Dietary fibre 6 g

Sodium 110 mg

Calcium 50 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.