Salsa Stuffed Steak with Summer Vegetables
Serves 4
Ingredients
- 4 Tenderbeef Rump Steaks
- 1 Small Onion, finely chopped
- 3 Garlic Cloves, crushed for salsa plus another 3 for vegetables
- 1 tbsp Chilli Sauce
- 4 c Summer Vegetables diced chunky eg. eggplant, mushrooms, courgettes, tomatoes
- 4 Rosemary Sprigs, firm
- 1 kg Small Potatoes eg. Gourmet
- Mint Leaves, roughly chopped
- 4 Nectarines, destoned and chopped
- 2 Corn Cobs, halved, leave husks on
Method:
Cut a pocket into each steak.
Mix together the salsa ingredients ( onion, nectarines, garlic, mint, chilli sauce ).
Season to taste.
Spoon a tablespoon of salsa into each pocket and secure with a couple of cocktail sticks.
Chill the remaining salsa to serve.
Lightly boil the potatoes and corn halves approx. 6-8 minutes (either on the barbecue or stove-top).
Drain and cool the potatoes. Leave the corn to one side.
Mix the remaining vegetables with the oil, garlic and a few leaves from the rosemary.
Thread the potatoes onto the rosemary sprigs, brush with a little oil and season.
Place the steaks, corn cobs, potatoes and vegetables onto a hot barbecue.
Allow 3-4 minutes each side for the steak (medium).
The other foods will cook in about the same time, turning occasionally.
Peel off the corn husks.
Serve onto a large platter with the remaining salsa.
Add a few salads.
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