Salsa steak

Yield: 1 servings

Measure Ingredient
4 \N Servings portions lean beef steak; (see recommended
\N \N ; cuts below)
\N \N Canola oil
1 small Cucumber; chopped
1 large Tomato; peeled and diced
1 small Red salad onion; diced
½ \N Yellow capsicum; diced
4 tablespoons Chopped coriander
1 teaspoon Seeded mustard

1. Combine ingredients to make salsa. Chill.

2. Brush steak with a little oil to stop surface drying out and sticking to bbq plate or char grill.

3. Cook on a hot bbq plate or char grill until well sealed (about 2-3 minutes each side for boneless cuts, 3-4 minutes each side for bone-in cuts) before turning, using the juices which appear on uncooked side as an indication when steak is ready to turn.

4. For rare, remove immediately after sealing. For medium or well done, move to cooler part of bbq or reduce heat to medium/low and continue cooking about 2-3 minutes each side for medium, 4-5 minutes each side for well done.

5. Test steak is cooked to your liking by pressing with tongs rather than cutting it. Cover and rest about 2 minutes before serving to retain juiciness.

Serve with salsa and roasted potato wedges.

Recommended Cuts:

Boneless Steak:Sirloin [New York cut], rib eye [Scotch fillet], rump [including eye, centre cut and tip], fillet, round eye medallion, eye of silverside, blade, oyster blade or topside.Bone-in Steak:Blade, T-bone, rib or sirloin [Porterhouse].

(Courtesy of Lachlan Bowtel, Meat & Livestock Australia) Converted by MC_Buster.

Per serving: 65 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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