Grills that will thrill! Grilled steak with tomato and pepper salsa


Grills that will thrill! Grilled steak with tomato and pepper salsa

Fire up the barbecue or grill for these crowd-pleasing recipes packed with spicy spring flavors.

This grilled steak is best served with asparagus tips, tomato & pepper salsa

For 3-4 servings

  • 200 g asparagus tips
  • 2 tbsp olive oil
  • 1 thick steak, weighing about 500 g
  • Salt and pepper
  • Mixed leaf salad with balsamic dressing

For the salsa

  • 500 g juicy ripe tomatoes, whole
  • 2 peppers, halved and seeds removed
  • 1 large red onion, halved
  • ½ bulb of garlic, unpeeled
  • 2 mild, large red or green chilies
  • 2 tbsp olive oil
  • 1 tablespoon of fennel seeds

Preheat the oven to 220 ° C / convection 200 ° C / gas 7 or light the barbecue. Place the salsa ingredients in a bowl, except for the fennel seeds. Season and mix, then divide it over a roasting pan or skillet.

Roast for 25-30 minutes, turning frequently until soft and starting to blacken or cook on the barbecue. Add the fennel seeds for the last 5 minutes.

Remove the pan from the pan and let the vegetables stand for 10 minutes, squeeze the garlic cloves from the bulbs and pulse briefly with the vegetables in a food processor. Meanwhile, blanch the asparagus in a pan with boiling water for 3-4 minutes.

Lightly grease the steak and season with pepper. Grill or barbecue for 5-6 minutes on each side, or until cooked to your liking. Let rest for 5 minutes and cut them into thick slices. Serve with a spoonful of salsa, asparagus tips and cooked salad.