BBQ Beef, Asparagus and Kumara Salad

Ingredients
- 450g kumara, peeled
- 1 bunch asparagus, ends trimmed
- 1 Tbsp oil
- 500g beef sirloin steak
- 2 Tbsp madras curry paste
- 150g rocket
- 1/2 red onion, finely sliced
- 1 Tbsp red wine vinegar
- 1 Tbsp extra virgin olive oil
- Crusty bread, to serve
How to use Woody Asparagus Ends
Method
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1. Slice kumara into 0.5cm slices. Place in a medium bowl with asparagus spears and toss with oil.
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2. Preheat a barbecue plate or char-grill pan to medium. Cook kumara slices for 4-5 minutes each side, until tender. Cook asparagus for 2-3 minutes, rotating, until tender. Set aside.
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3. Place steak on a plate and using your hands (wearing gloves) or the back of a spoon, rub the curry paste into both sides.
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4. Increase heat to medium/hot and cook steak for 3 minutes each side, or until cooked to your liking. Rest meat, covered
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with foil, for 10 minutes. 5 In a large bowl, combine rocket, onion, kumara and asparagus. Drizzle with the vinegar and extra virgin oil and toss to combine. Slice meat diagonally across
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grain, add to salad and toss gently to combine.
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6. Divide salad between plates and serve with crusty bread on the side.
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PER SERVE
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• Energy 2322Kj • Protein 27g • Total Fat 36g • Saturated Fat 12g • Carbohydrates 28g • Sugars 12g • Sodium 239mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation.