BBQ Beef Medallions with Grilled Summer Salad and Smoked Chipotle

Ingredients

• 2 packs Silver Fern Farms Beef Medallions

Pink Pickled Onions:

• 1 small red onion, finely sliced
• 2 Tbsp red wine vinegar
• 1 tsp sugar
• ½ tsp salt

Summer Salad:

• 3 red capsicums
• 500g fresh green beans, ends trimmed
• 500g mixed tomatoes, halved or quartered
• 1 cup coriander, chopped
• 1 Tbsp extra virgin olive oil
• 1 lime, zested
• 1 - 2 Tbsp lime juice
• 1 red chilli, sliced (optional)

Chipotle Dressing:

• 3 Tbsp mayonnaise
• 3 Tbsp yoghurt
• 1 - 2 smoked chipotle chilli in Adobe Sauce, finely chopped
• 1 Tbsp lime or lemon juice
• Salt

Method

Preheat BBQ.

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

Toss the beef in oil, season well with salt on both sides.

Meanwhile, in a bowl add sliced onion with the other ingredients and toss well. Leave for at least 10 mins to pickle.

Place capsicums on a BBQ flame, grill until charred black, you can also do this on a gas flame.

Put the charred capsicums in a bowl, and cover with a plate to steam so it’s easier to remove the skin. Remove the charred skin, core the capsicums & slice.

On a high heat grill the beans until charred & tender (approximately 3 - 5 mins).

In a large bowl add sliced capsicum, grilled beans, chopped tomatoes, coriander, olive oil, lime zest & juice, and pinch of salt. Toss together to mix all the ingredients.

In a bowl mix ingredients together & season to taste.

On a BBQ grill beef for 3 mins on each side. Transfer to a plate, cover loosely with foil and rest for 5 mins.

Arrange the summer salad on a platter. Slice Beef Medallions against the grain and place the slices on top of the salad. Finish with pink pickled onions & chipotle dressing.