A beautifully balanced meal with a fresh Salsa Verde. The beef can be replaced with chicken, fish or lamb.

Yields2 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hrDifficultyBeginner

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 2 tbsp olive oil
 2 grass-fed beef (porterhouse or scotch fillets)
 250 g cherry truss tomatoes
 1 small pumpkin, chopped
 4 potatoes, chopped
 2 carrots, chopped
 1 bunch asparagus
Salsa Verde
 1 cup flat-leaf parsley leaves
 1/2 cup basil leaves
 1/2 cup mint leaves
 2 tbsp Changing Habits Inca Inchi Oil (or olive oil)
 1 clove garlic, minced
 1 tsp dijon mustard
 2 tbsp fresh lemon juice
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1

Preheat oven to 180 degrees.

2

Toss the vegetables in the olive oil, salt and pepper. Place the potatoes, pumpkin and carrot onto a baking tray and roast for 45 minutes or until lightly golden. Add the asparagus and tomatoes when there is 15 minutes to go.

3

Place all of the Salsa Verde ingredients into a processor and blitz until fine. Set aside.

4

Heat a pan on a medium-high heat, adding 1 tablespoon of oil. When the pan has heated, cook the steak for 2 minutes on each side and set aside to rest.

5

Slice the steak (against the grain) and place on a plate with the vegetables. Top with the Salsa Verde.

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Ingredients

 2 tbsp olive oil
 2 grass-fed beef (porterhouse or scotch fillets)
 250 g cherry truss tomatoes
 1 small pumpkin, chopped
 4 potatoes, chopped
 2 carrots, chopped
 1 bunch asparagus
Salsa Verde
 1 cup flat-leaf parsley leaves
 1/2 cup basil leaves
 1/2 cup mint leaves
 2 tbsp Changing Habits Inca Inchi Oil (or olive oil)
 1 clove garlic, minced
 1 tsp dijon mustard
 2 tbsp fresh lemon juice

Directions

1

Preheat oven to 180 degrees.

2

Toss the vegetables in the olive oil, salt and pepper. Place the potatoes, pumpkin and carrot onto a baking tray and roast for 45 minutes or until lightly golden. Add the asparagus and tomatoes when there is 15 minutes to go.

3

Place all of the Salsa Verde ingredients into a processor and blitz until fine. Set aside.

4

Heat a pan on a medium-high heat, adding 1 tablespoon of oil. When the pan has heated, cook the steak for 2 minutes on each side and set aside to rest.

5

Slice the steak (against the grain) and place on a plate with the vegetables. Top with the Salsa Verde.

Grass-fed Beef Salsa Verde and Roast Vegetables