Grass-fed Beef Salsa Verde and Roast Vegetables

Name: Grass-fed Beef Salsa Verde and Roast Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 servings
Ingredients: 2 tbsp olive oil; 2 grass-fed beef (porterhouse or scotch fillets); 250 g cherry truss tomatoes; 1 small pumpkin, chopped; 4 potatoes, chopped; 2 carrots, chopped; 1 bunch asparagus; Changing Habits Pepper to taste; Changing Habits Seaweed Salt to taste; 1 cup flat-leaf parsley leaves; 1/2 cup basil leaves; 1/2 cup mint leaves; 2 tbsp Changing Habits Inca Inchi Oil (or olive oil); 1 clove garlic, minced; 1 tsp dijon mustard; 2 tbsp fresh lemon juice

by Tessa | Aug 19, 2019 | 0 comments

A beautifully balanced meal with a fresh Salsa Verde. The beef can be replaced with chicken, fish or lamb.

Yields2 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hrDifficultyBeginner

2 tbsp olive oil

2 grass-fed beef (porterhouse or scotch fillets)

250 g cherry truss tomatoes

1 small pumpkin, chopped

4 potatoes, chopped

2 carrots, chopped

1 bunch asparagus

Changing Habits Pepper to taste

Changing Habits Seaweed Salt to taste

Salsa Verde

1 cup flat-leaf parsley leaves

1/2 cup basil leaves

1/2 cup mint leaves

2 tbsp Changing Habits Inca Inchi Oil (or olive oil)

1 clove garlic, minced

1 tsp dijon mustard

2 tbsp fresh lemon juice

Preheat oven to 180 degrees.

Toss the vegetables in the olive oil, salt and pepper. Place the potatoes, pumpkin and carrot onto a baking tray and roast for 45 minutes or until lightly golden. Add the asparagus and tomatoes when there is 15 minutes to go.

Place all of the Salsa Verde ingredients into a processor and blitz until fine. Set aside.

Heat a pan on a medium-high heat, adding 1 tablespoon of oil. When the pan has heated, cook the steak for 2 minutes on each side and set aside to rest.

Slice the steak (against the grain) and place on a plate with the vegetables. Top with the Salsa Verde.

CategoryMains, Salads

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Ingredients

2 tbsp olive oil

2 grass-fed beef (porterhouse or scotch fillets)

250 g cherry truss tomatoes

1 small pumpkin, chopped

4 potatoes, chopped

2 carrots, chopped

1 bunch asparagus

Changing Habits Pepper to taste

Changing Habits Seaweed Salt to taste

Salsa Verde

1 cup flat-leaf parsley leaves

1/2 cup basil leaves

1/2 cup mint leaves

2 tbsp Changing Habits Inca Inchi Oil (or olive oil)

1 clove garlic, minced

1 tsp dijon mustard

2 tbsp fresh lemon juice

Directions

Preheat oven to 180 degrees.

Place all of the Salsa Verde ingredients into a processor and blitz until fine. Set aside.

Heat a pan on a medium-high heat, adding 1 tablespoon of oil. When the pan has heated, cook the steak for 2 minutes on each side and set aside to rest.

Slice the steak (against the grain) and place on a plate with the vegetables. Top with the Salsa Verde.

Notes

Grass-fed Beef Salsa Verde and Roast Vegetables

Ingredients Directions

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Grass-fed Beef Salsa Verde and Roast Vegetables

Ingredients

Directions

Notes

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