Bbq grass-fed beef with salsa verde
Savor the flavors of our BBQ Grass-Fed Beef with Salsa Verde recipe! This dish features tender beef fillets paired with a vibrant salsa verde made from fresh parsley, basil, spearmint, garlic, olives, capers, mustard, and lemon juice. Accompanied by perfectly grilled asparagus and cherry tomatoes, it's a healthy and delicious meal that's perfect for any occasion. Ideal for grill masters and herb lovers alike!
- 19 Mar 2024
- Cook time 10 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
Indulge your taste buds with a tantalizing dish of BBQ grass-fed beef fillets paired perfectly with a vibrant and zesty salsa verde. This recipe is both nutritious and flavorful, showcasing the natural richness of grass-fed beef combined with a fresh, herbaceous topping. Whether you're hosting a dinner party or simply wish to treat yourself, this dish will be a hit.
Ingredients:
Instructions:
- In a food processor, combine the fresh parsley, basil leaves, spearmint leaves, garlic cloves, olives, capers, mustard, and lemon juice.
- Slowly add 1/2 cup of olive oil while pulsing until the mixture reaches a saucy consistency.
- Season with salt and pepper to taste. Set aside.
- Preheat your barbecue grill to medium-high heat.
- Wash the asparagus and cherry tomatoes.
- Toss the asparagus with a drizzle of olive oil and season with salt and pepper.
- Place the asparagus and cherry tomatoes on the grill.
- Grill the asparagus for about 5-7 minutes, turning occasionally, until tender and slightly charred.
- Grill the cherry tomatoes for 3-4 minutes until they start to blister. Remove from grill and set aside.
- Rub each beef fillet with a little olive oil and season with salt and pepper.
- Place the fillets on the preheated grill.
- Grill the fillets for about 4-5 minutes on each side for medium-rare, or adjust the time to your preferred level of doneness.
- Once cooked, remove from the grill and let the fillets rest for a couple of minutes to retain their juices.
- Arrange the grilled asparagus and cherry tomatoes on a serving platter.
- Place the beef fillets on top.
- Spoon the salsa verde generously over the beef fillets.
- Serve immediately and enjoy this delicious and healthy meal!
Tips:
- Ensure your beef fillets are brought to room temperature before grilling to ensure even cooking.
- For the best flavor, choose high-quality, fresh herbs for the salsa verde.
- Avoid overcooking the asparagus by blanching it before grilling to retain its vibrant color and crisp texture.
- Let the grilled beef rest for a few minutes before slicing to retain its juices and tenderness.
- Adjust the quantity of garlic in the salsa verde to match your personal preference for a milder or more potent flavor.
Enjoy your delicious BBQ grass-fed beef fillets topped with the fresh and flavorful salsa verde. This dish pairs perfectly with a variety of sides, from roasted vegetables to a simple green salad. The combination of tender beef and vibrant salsa verde is sure to make this recipe a favorite for any occasion.
| Nutrition Facts | |
|---|---|
| Serving Size | 480 grams |
| Energy | |
| Calories 390kcal | 16% |
| Protein | |
| Protein 55g | 36% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 5g | 14% |
| Sugar 5g | 5% |
| Fat | |
| Fat 45g | 54% |
| Saturated 10g | 33% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 170ug | 18% |
| Choline 150mg | 28% |
| Vitamin B1 0.40mg | 33% |
| Vitamin B2 0.98mg | 75% |
| Vitamin B3 12mg | 77% |
| Vitamin B6 1.47mg | 86% |
| Vitamin B9 130ug | 34% |
| Vitamin B12 7ug | 305% |
| Vitamin C 40mg | 44% |
| Vitamin E 3.21mg | 21% |
| Vitamin K 330ug | 274% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.62mg | 0% |
| Iron, Fe 12mg | 107% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 570mg | 46% |
| Potassium, K 1280mg | 38% |
| Selenium, Se 50ug | 90% |
| Sodium, Na 350mg | 23% |
| Zinc, Zn 9mg | 80% |
| Water | |
| Water 350g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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