Sweet pepper salsa-topped beef
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A great Christmas party canapé idea: mini-pieces of steak topped with a delicious, homemade salsa
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Makes: 15
Ingredients
For the salsa:
- 110g yellow and red cherry tomatoes, chopped
- 2 spring onions, finely sliced
- 1 garlic clove, peeled and finely diced
- ½ lemon, juice only
- 1 tbsp olive oil
- 2 tsp chopped fresh coriander
- Salt and freshly ground black pepper
- Rocket leaves, to garnish
- 450g rump steak, trimmed
- Ground black pepper
- 1 tbsp olive oil
- Approx 15 hot sweet piquante peppers (eg Peppadew), drained
Method
- Combine all the salsa ingredients. Spoon the salsa into the drained peppadew and chill until ready to use.
- Season the steak with the ground black pepper. Heat a griddle until smoking.
- Brush the steak with the oil. Cook on the griddle for 4 minute each side. (This will give you rare beef; for medium, cook for 6-8 minutes and for well-done, cook for 7-9 minutes). Leave the beef to rest for 5 minutes.
- Cut the beef into 2 cm square cubes. Place the beef onto serving plates and top with the salsa. Garnish with rocket leaves and serve.
By Andrea Mann
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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