BBQ Beef Medallions with grilled summer salad & smoked chipotle

Preparation Time: 20 mins
Serves: 4-6
Cooking Time: 10 mins
Ready Time: 30 mins
Cooking Method: Barbecue
Difficulty: easy

Ingredients

2 packs of Silver Fern Farms Beef Medallions
Oil
Salt and pepper

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

Pre heat BBQ.

PINK PICKLED ONIONS
In a bowl add the sliced onion with the other ingredients and toss well. Leave for at least 10 minutes to pickle.

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

On a high-heat grill the beans until charred & tender (approximately 3 – 5 minutes).
In a large bowl add the sliced capsicum, grilled beans, chopped tomatoes, coriander, olive oil, lime zest & juice, & a pinch of salt.
Toss together to mix all the ingredients.

CHIPOTLE DRESSING
In a bowl mix ingredients together & season to taste.

BEEF MEDALLIONS
Remove the beef from the packaging and allow to bloom at room temperature for 10 minutes.
Toss the medallions in oil, & season well with salt on both sides.
Grill medallions for 3 minutes on each side. Cover loosely with foil and rest for 5 minutes.

TO SERVE
Arrange the summer salad on a platter, and top with sliced Beef Medallions slices.
Finish with pink pickled onions & chipotle dressing.

Recipe supplied by Silver Fern Farms.