BBQ BEEF TORTILLA WITH GREEN ROMESCO SAUCE

SERVES 4 PREP 15 MINS COOK 25 MINS

• 2 zucchini, thinly sliced

• 1 head broccoli, florets

• 400g can white beans, rinsed, drained

• 350g porterhouse steaks, trimmed

• tortillas, to serve

GREEN 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 GREEN 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 capsicums, discard seeds and stalks. In a food processor, pulse capsicum, mint, almonds, onion, vinegar, garlic and chilli until 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 half the 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, tortilla and remaining romesco.