Grass-fed Beef Salsa Verde and Roast Vegetables

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.

Print Options:

Grass-fed Beef Salsa Verde and Roast Vegetables