Photography by Mark O’Meara
Bought sauce can be high in kilojoules, but homemade relish is a healthier option.
Preparation Time
15 minutes
Cooking Time
20 minutes
Ingredients (serves 4)
- Olive oil spray
- 1 small brown onion, finely chopped
- 1 garlic clove, crushed
- 1 tsp mustard seeds
- 1 x 400g can no-added-salt chopped tomatoes
- 2 tbs malt vinegar
- 1 tbs brown sugar
- 4 (about 100g each) beef fillet steaks
- 8 slices wholegrain bread
- Baby cos lettuce leaves, to serve
- 4 drained canned beetroot slices
Method
- Place a medium saucepan over medium heat. Spray with olive oil spray. Add onion and cook, stirring occasionally, for 3-4 minutes or until soft. Add the garlic and mustard seeds, and cook, stirring, for 1 minute or until aromatic.
- Add the tomato, vinegar and sugar. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until thick. Set aside to cool.
- Use the flat side of a meat mallet or a rolling pin to pound each steak until 5mm thick. Heat a large non-stick frying pan over high heat. Spray with olive oil spray to grease. Cook steaks for 1-2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 2 minutes to rest.
- Meanwhile, toast the bread.
- Divide half the bread among serving plates. Top with lettuce, steak, beetroot and a dollop of tomato relish. Top with remaining bread to serve.
Notes
- Make it ahead: You can make the relish up to 3 days ahead. Store in an airtight container in the fridge.
Source
Good Taste – April 2009
Good Taste – April 2009, Page 50
Recipe by Chrissy Freer
Nutritional information
This information is per serve.
Protein | Dietary Fibre |
---|---|
29.00g | 6.00g |
Fat Total | Energy |
7.00g | 1350kJ |
Fat Saturated | Sodium |
2.50g | – |
Carbohydrate Total | Cholesterol |
35.00g | – |
Carbohydrate Sugars | |
– |
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