Super Food Ideas - - THIS MONTH | GRILL THE GLOBE -


1 ta­ble­spoon bush spice sea­son­ing (see notes) 1 tea­spoon smoked pa­prika 1 tea­spoon finely grated lemon rind 2 ta­ble­spoons ex­tra vir­gin olive oil 2 gar­lic cloves, crushed 4 x 150g beef sir­loin or rump steaks 2 red onions, sliced into rings ½ pineap­ple, peeled, thinly sliced 8 slices crusty sour­dough bread Olive oil cook­ing spray ¼ cup light whole-egg may­on­naise 1 ta­ble­spoon lemon juice 225g can beet­root slices, drained 4 but­ter let­tuce leaves 2 ta­ble­spoons smoky bar­be­cue sauce 1 Com­bine bush spice, pa­prika, lemon rind, 1½ ta­ble­spoons oil and ½ the gar­lic in a bowl. Rub mix­ture all over steak. 2 Heat a bar­be­cue hot­plate and grill on medium-high. Cook the steak on hot­plate for 3 to 4 min­utes each side for medium, or un­til cooked to your lik­ing. Trans­fer to a plate. Cover loosely with foil. Stand for 5 min­utes to rest. 3 Mean­while, toss onion in re­main­ing oil. Cook onion on hot­plate and pineap­ple on grill, turn­ing, for 2 to 3 min­utes or un­til lightly charred. Lightly spray bread slices on both sides with oil. Cook bread on grill for 1 to 2 min­utes each side or un­til lightly toasted. 4 Com­bine may­on­naise, lemon juice and re­main­ing gar­lic in a small bowl. Sea­son with salt and pep­per. Place ½ the bread on serv­ing plates. Spread with may­on­naise mix­ture. Top with pineap­ple, onion, beet­root, steak and let­tuce. Driz­zle with bar­be­cue sauce. Top with re­main­ing bread slices. Serve. NU­TRI­TION: (per serve) 3218kj; 25.3g fat; 6g sat fat; 50.6g pro­tein; 80g carbs; 8.2g fi­bre; 92mg chol; 1727mg sodium.

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