Chargrilled steaks with hazelnut gremolata
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Time to make:
$5.61 per serve
(at time of publication)
Full ingredients list:
4 medium-sized new potatoes
2 corn cobs, husked, cut in 4cm lengths
4 x 125g beef fillet steaks
1 1/2 tablespoons (30g) finely chopped hazelnuts
1 clove garlic, finely chopped
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons lemon zest
2 cups baby spinach
Nutritional information (per serve)
Instructions and steps:
Step 1Place potatoes and corn in a large saucepan and cover with cold water. Cook for 10 minutes or until just tender then drain.
Step 2Press potatoes lightly with a masher to slightly flatten. Spray a large grill pan with oil and set over a medium heat. Cook potatoes for 10 minutes or until crisp and golden.
Step 3Meanwhile, spray another large grill pan with oil. Cook corn and steak for 5-7 minutes or until corn is charred and steak is done to your liking.
Step 4Meanwhile, to make gremolata mix nuts, garlic, parsley and lemon zest in a small bowl. Top steak with gremolata. Serve with corn, potato and spinach with a squeeze of lemon.
About this recipe
First published: February 2015