Barbecue beef with chimichurri salsa
A Cuban-inspired way to serve up beef fillet - full of colour and spices
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 minutes
- Gently fry the onion, pepper strips, thyme and crushed garlic in a little olive oil for 15 minutes. In a separate pan, fry the ham, beans and tomato in a little olive oil. Season, then mix the peppers and beans together.
- Season the beef with salt, pepper and the guajillo pepper powder. Griddle (char-grill) or barbecue for about 4 minutes each side for rare, 5 for medium.
- Rest for 10 minutes while you make the salsa.
- For the salsa, whizz the garlic, paprika, vinegar, pink peppercorns, herbs, 3 tbsp olive oil and some salt.
- Put some of the bean mixture in the centre of each plate, top with the beef and serve with the salsa.
Guajillo dry pepper powder
from some supermarkets and delis, and www.coolchile.co.uk. Pink peppercorns are from supermarkets and delis or www.seasonedpioneers.co.uk.
Per serving
617 kcalories, protein 53.7g, carbohydrate 29.3g, fat 32.5 g, saturated fat 7.9g, fibre 3g, salt 0.69 g
Recipe from olive magazine, September 2005.
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http://www.bbcgoodfood.com/recipes/4073/
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Ingredients
- 1 onion , sliced
- 1 of each green, yellow and red peppers , cut into strips
- 2 small sprigs of thyme
- 1 garlic clove , crushed
- olive oil
- 2 slices serrano ham , chopped
- 200g pinto beans , cooked
- 1 tomato , peeled, seeded and diced
- 4 x 200g pieces beef fillet
- 2 tbsp guajillo dry pepper powder
FOR THE CHIMMICHURRI SALSA
- 7 garlic cloves
- 3 tbsp Spanish paprika
- 3 tbsp red wine vinegar
- 1 tbsp (dried or in brine) pink peppercorns , crushed well
- 2 tbsp chopped oregano
- 2 tbsp chopped parsley
- olive oil
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Palm heart salad with black bean dressing
A dish with Cuban inspiration - palm hearts are a little like artichokes with a nutty flavour
1
rating
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 minutes
Ingredients
- 1 onion , sliced
- 1 of each green, yellow and red peppers , cut into strips
- 2 small sprigs of thyme
- 1 garlic clove , crushed
- olive oil
- 2 slices serrano ham , chopped
- 200g pinto beans , cooked
- 1 tomato , peeled, seeded and diced
- 4 x 200g pieces beef fillet
- 2 tbsp guajillo dry pepper powder
FOR THE CHIMMICHURRI SALSA
- 7 garlic cloves
- 3 tbsp Spanish paprika
- 3 tbsp red wine vinegar
- 1 tbsp (dried or in brine) pink peppercorns , crushed well
- 2 tbsp chopped oregano
- 2 tbsp chopped parsley
- olive oil
Per serving
617 kcalories, protein 53.7g, carbohydrate 29.3g, fat 32.5 g, saturated fat 7.9g, fibre 3g, salt 0.69 g
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