Recipes Parmesan beef with zucchini ribbons

Recipes Parmesan beef with zucchini ribbons

Recipes Parmesan beef with zucchini ribbons

Recipes Parmesan beef with zucchini ribbons Have got dinner on the table in simply 20 minutes with this tasty chargrilled beef and zucchini salad. Parmesan beef with zucchini ribbons

Ingredients

  • 500g Coles Australian Beef BBQ Round Steak
  • 2 1/2 tablespoons olive oil
  • 100g sugar snap peas, halved horizontally
  • 4 medium zucchini, cut into ribbons
  • 60g Coles Brand Australian Baby Spinach
  • 25g parmesan, shaved
  • 1/4 cup (25g) walnuts, coarsely chopped, toasted
  • 2 tablespoons lime juice
  • 1 garlic clove, crushed

Method

  • Step 1

    Heat a barbecue grill or chargrill on medium-high. Coat beef in 1 tablespoons of the oil. Season well. Cook for 2 mins each side. Transfer to a plate. Set aside, covered, for 5 mins to rest.

  • Step 2 Meanwhile, heat 2 teaspoons of the oil in a medium frying pan over medium heat. Add sugar snap peas and cook for 2 mins or until just tender. Add zucchini and spinach and cook for 1 min or until just warm.
  • Step 3 Arrange vegetables on a platter. Thinly slice beef and place on top. Scatter over parmesan and walnuts. Whisk remaining oil, lime juice and garlic in a bowl and season. Drizzle over the beef.