WITH ROASTED VEGGIE SALAD
This dish looks like something out of a Michelin restaurant — and it tastes like it, too! Tender free-range beef and a homemade chimichurri dressing combined with farm-fresh WA veggies make for the perfect Summer salad.
Beef Steak, Sweet Potato, Yellow Capsicum, Red Onion, Parsnip, Cherry Tomatoes, Carrot, Extra Virgin Olive Oil, Parsley, Fresh Mint, Red Wine Vinegar, Garlic, Thyme, Cumin Powder, Salt, Chilli Powder, Cracked Black Pepper
Nutritional value per serving
1754 kJ / 419 kcal