SPANISH BEEF & CHORIZO WITH SPICED TOMATO SAUCE

SERVES 4 PREP 20 MINS COOK 30 MINS

◆ 500g baby new potatoes

◆ 300g green beans, trimmed

◆ 1 chorizo sausage, sliced

◆ ¼ cup olive oil

◆ 600g beef fillet

◆ 50g baby spinach leaves

◆ 1 cup Greek-style yoghurt

◆ 1 / 3 cup chopped smoked almonds

SPICED TOMATO SAUCE

◆ 1 tbsp olive oil

◆ 1 small onion, sliced finely

◆ 1 garlic clove, sliced finely

◆ 2 tsp brown sugar

◆ ½ tsp smoked paprika

◆ 400g can diced tomatoes

◆ 1 tbsp red-wine vinegar

1 Place potatoes in a large saucepan, cover with cold water. Bring to boil on high. Reduce heat to medium and cook 8 mins until just tender, adding beans for final 1 min of cooking. Drain well, cool. 2 SPICED TOMATO SAUCE Meanwhile, in a large frying pan,

heat oil on low. Saute onion and garlic 6-8 mins until very soft and starting to caramelise. Add sugar and paprika and cook, stirring, 2 mins until fragrant. Mix in tomatoes and vinegar. Bring to simmer. Cook 4-5 mins until slightly thickened. Season.

3 Preheat a barbecue or chargrill on high. Toss potatoes and chorizo in 2 tbsp oil, season. Grill potatoes 6-8 mins, turning, until golden. Set aside. Grill chorizo 1-2 mins each side until golden.

4 Toss steak in remaining oil. Chargrill 3-4 mins each side for medium or until cooked to taste. Rest, loosely covered with foil, 5 mins. Slice thickly. Meanwhile, grill beans 1-2 mins, turning once, until light marks appear.

5 Serve steak with potatoes, chorizo, beans and spinach. Drizzle with yoghurt. Sprinkle with almonds and accompany with tomato sauce.