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Chargrilled steaks with hazelnut gremolata

  • Time to make: 30 mins
  • Serving: 4 people
Ingredients

Ingredients

  • 4 medium-sized new potatoes
  • 2 corn cobs, 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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    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.

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