400gm rib eye steak
Portuguese spice
200gm asparagus spears
4 thick slices butternut
6 Italian tomatoes, halved
12 large mushrooms
480gm baby potatoes
Pillow pack beetroot and cranberry salad
Method
Remove all visible fat from the steak and shape into 4 portions.
Sprinkle with Portuguese spice.
Cook the potatoes in lightly salted boiling water then drain.
Boil, steam or microwave the butternut slices and asparagus, then drain and keep warm.
Spray a large ridged pan with non-stick cooking spray and heat.
Arrange the cooked potatoes, mushrooms and tomato halves in the pan.
Cook until nicely browned and beginning to char, turning occasionally.
Remove from the pan and keep warm.
Spray the pan again and place over high heat.
Sear the steak for about 5 minutes each side, or until cooked to your taste.
Plate up by placing a butternut slice on each plate.
Top with steak and finish with asparagus.
Arrange remaining vegetables and salad around the sides.
The salad I used came ready-made from Woolworths – it is a lovely combination of baby spinach, mint and basil leaves with grated raw beetroot and dried cranberries.
