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Grilled
Scotch Fillet And Chili Jam With White Bean And Spinach
Salad |
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Serves 4 | Prep Time 20 Mins |
Cook Time 35 Mins |
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4 x 200g
beef scotch fillet steaks |
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Chili Jam |
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2 medium tomatoes (300g), chopped coarsely |
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2 tablespoon water |
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1 tablespoon brown sugar |
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1/4 cup (60ml) sweet chili sauce |
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1 fresh long red chili, chopped finely |
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2 tablespoon coarsely chopped fresh coriander |
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White bean
and spinach salad |
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1 clove
garlic, crushed |
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2cm piece fresh ginger (10g), grated |
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1/3 cup (80ml) lime juice |
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2 teaspoon sesame oil |
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1/4 cup fresh mint leaves |
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2 x 420g cans white beans, rinsed, drained |
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100g baby spinach leaves |
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1 small red onion (100g), sliced thinly |
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1. Make
chili jam |
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2.
Meanwhile, cook beef in heated oiled grill pan until
browned both sides and cooked; stand 5 minutes. |
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3.
Meanwhile, make white bean and spinach salad. |
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4. Serve
beef topped with jam, accompanied with salad. |
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Chili Jam |
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Bring
tomato, the water, sugar, sauce and chili in medium
saucepan to the boil. Reduce heat; simmer, uncovered,
about 20 minutes or until it thickens. Remove from heat;
cool 5 minutes. Stir in coriander. |
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White bean &
spinach salad |
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Place
garlic, ginger, juice and oil in screw-top jar; shake
well. Place remaining ingredients in large bowl with
dressing; toss gently to combine |
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For Further
Information, please buy a copy of Slimming &
Health,
September 2008 Issue @ myNEWS.com
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