“I think I’ll make that one day,” I told Tracey. One day came sooner than we expected due to a disaster of a morning. Plus the steak was on special at the local IGA for $8.99/kg!
A great thing about this dish is it took longer for me to duck down to the shops for the few things we needed (steak, boccincini, yoghurt, chives) than it did to prepare and cook.
You will need:
1/2 red onion, finely sliced
Salt & pepper to season
1 1/2 cups frozen peas
4 tablespoons olive oil
Scotch fillet steaks
2 tablespoons plain yoghurt
12 bocconcini balls, peeled into arty strips
1/4 bunch of parsley, chopped fine
1/4 bunch of chives, chopped
1/4 bunch basil, leaves torn
We didn’t have a lot of basil in the garden so we added some rocket and baby spinach to the salad.
Mix the salt, pepper and sugar with the onion and set aside (softens the onion). Boil your peas, drain and also set aside. While BBQ is heating up, brush the (room temperature) steaks with half the olive oil and season with salt and pepper. Cook for 2-3 minutes either side, turning only once. Set aside to rest for 2 minutes, then cut into strips. Mix the herbs and peas together and squeeze a little lemon juice over them, then roughly combine remaining olive oil and yoghurt in a separate bowl, adding the bocconcini before tossing to coat. Plate up steak, greens and dressing, add a wedge of lemon and tuck in.
We added a simple whole potato and tomato to the dish.
Here’s the vid of Karen Martini we watched last night. Give it a gander and tell me it doesn’t look fantastic, I dare you 🙂
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