BBQ BEEF TORTILLA WITH HEALTHY SMASHED BEANS
SERVES 4 PREP 15 MINS COOK 25 MINS PER SERVE 1227kj (292 cals) COST $$$$$
2 zucchini, thinly sliced 1 head broccoli, florets 400g can white beans, rinsed, drained 350g porterhouse steaks, trimmed 1 long red chilli, thinly sliced tortillas, to serve
ROMESCO SAUCE
2 green capsicums, quartered 1 cup mint leaves 2 tbsp blanched almonds, toasted, chopped 2 green onions, chopped 2 tbsp white wine vinegar 2 garlic cloves, crushed ½ tsp Mexican chilli powder
1 Preheat grill to high. Line an oven tray with baking paper.
2 ROMESCO SAUCE Arrange capsicum skin-side up tray. Grill 10-12 mins until blackened. Transfer to a bowl, cover with plastic wrap, set aside 10 mins. Peel blackened skin from peppers, discard seeds and stalks. In a food processor, pulse capsicum, mint, almonds, onion, vinegar, garlic and chilli until coarsely combined. Season.
3 Meanwhile, heat a large lightly oiled frying pan on medium. Cook zucchini and broccoli, 2-3 mins, until tender. Stir beans and three quarters romesco through. Season. Cook 2-3 mins.
4 Preheat a chargrill pan on high. Spray steaks with oil and grill 3 mins each side until cooked to taste. Set aside, loosely covered with foil, to rest 5 mins.
5 Slice across the grain. Serve with vegetables, sliced chilli, tortilla and remaining romesco (see tip).