Grilled fillet steak with charred tomato and feta saladReviewed by our expert panel
(at time of publication)
- 2 large kumarasweet-potatoX (600g total), sliced in 1cm-thick rounds
- 4 x 150g beef fillet steaks, trimmed
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 lemon, zest and juice
- 1 ½ tablespoons fresh thyme
- 400g punnet cherry tomatoes
- 100g baby spinach
- 1 Lebanese cucumber, cut in ribbons
- ½ cup fresh mint
- 50g feta cheese, roughly crumbled (1cm pieces)
1 Preheat barbecue to medium-high. Chargrill kumara until tender.
2 Meanwhile, rub steaks with half the oil. Sprinkle with garlic, zest and thyme. Chargrill steaks for 4 minutes on each side (depending on thickness) for medium or until cooked to your liking. Set aside, covered with foil, for 5 minutes to rest.
3 Meanwhile, to make salad, cook tomatoes on the barbecue hot (flat) plate for 5 minutes or until charred and skin starts to split. Transfer to a large serving bowl. Add spinach, cucumber, mint and feta. Drizzle with lemon juice and the remaining oil. Toss gently to combine.
4 Serve steaks with kumara chips and tomato salad.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 7g
Dietary fibre 7g
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