Name: Mixed grill with salsa verde
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Mixed grill; 2 (130g) rindless bacon slices, halved lengthways; 4 (400g) beef eye fillet steaks; 200 gram red grape tomatoes; 200 gram yellow grape tomatoes; 1 tablespoon olive oil; 4 (600g) thick beef sausages; 4 (400g) lamb loin chops; 2 (160g) flat mushrooms, sliced thickly; 4 (140g) thick slices ciabatta; 4 eggs; 50 gram baby spinach leaves; Salsa verde; 2 tablespoon fresh marjoram, chopped finely; 2 tablespoon drained baby capers, rinsed, chopped finely; 1 (25g) shallot, chopped finely; 2 tablespoon lemon juice; 2 tablespoon olive oil

Ingredients

Mixed grill

2 (130g) rindless bacon slices, halved lengthways

4 (400g) beef eye fillet steaks

200 gram red grape tomatoes

200 gram yellow grape tomatoes

1 tablespoon olive oil

4 (600g) thick beef sausages

4 (400g) lamb loin chops

2 (160g) flat mushrooms, sliced thickly

4 (140g) thick slices ciabatta

4 eggs

50 gram baby spinach leaves

Salsa verde

2 tablespoon fresh marjoram, chopped finely

2 tablespoon drained baby capers, rinsed, chopped finely

1 (25g) shallot, chopped finely

2 tablespoon lemon juice

2 tablespoon olive oil

Method

1.Make salsa verde. Combine parsley, mint, marjoram, capers, shallot, lemon juice and olive oil in small bowl, season to taste.

2.Wrap piece of bacon around each steak, secure with a toothpick.

3.Preheat oven to 220°C/425°F. Oil oven tray.

4.Place combined tomatoes and oil on oven tray, season. Roast about 12 minutes or until tomato skins start to split.

5.Meanwhile, cook steaks, sausages, chops, mushrooms and ciabatta on oiled grill plate (grill or grill pan) until browned and cooked as desired.

6.Cook eggs in oiled medium frying pan until egg white has set and yolk is cooked as desired.

7.Remove toothpicks from steaks. Divide steaks, sausages, chops, mushrooms, toast, tomatoes, eggs and spinach among serving plates; top with salsa verde.

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Ingredients

Method

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