BBQ Beef Eye Fillet Steaks with Sicilian Grilled Zucchini & White Bean Salad

Ingredients

• 1 pack Silver Fern Farms Beef Eye Fillet Steaks
• 2 zucchini, sliced lengthwise
• 400g cannellini beans, rinsed and drained
• ¼ cup green olives, sliced
• 1 cup baby rocket
• ¼ cup pecans, toasted and chopped

Dressing:

• ¼ cup extra virgin olive oil
• 2 Tbsp lemon juice
• 1 garlic clove, crushed and thinly sliced
• ½ Tbsp fresh parsley, chopped

Method

To prepare the dressing, combine all the ingredients in a bowl, mix well and set aside.

Remove Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Meanwhile, heat a grill pan or BBQ to high. Brush the zucchini slices with 2 Tbsp olive oil and grill them in a single layer. Cook for 30 seconds on each side or until charred. Season to taste and set aside until ready to serve.

Season the beef and brush with oil. Bring a grill pan or BBQ to med-high temperature and fry for 3-4 mins on each side. Remove from heat, cover loosely, and allow to rest for 5 mins before carving across the grain.

To assemble the salad, stir the dressing through the beans, olives and baby rocket. Arrange on a plate with the grilled zucchini and sliced beef. Scatter with toasted pecans and serve.