Try adding dried chilli flakes to the sauce with garlic to add a spicy kick! This sauce is also delicious when stirred through pasta.
Ingredients
- ½ x 1 kg bag frozen shoestring fries
- 4 x 200 g beef porterhouse steaks
- salt and pepper to taste
- steamed broccolini to serve
Tomato basil sauce
- 2 Tbsp olive oil
- ⅓ cup tomato paste
- 3 cloves garlic, crushed
- 4 vine-ripened truss tomatoes, chopped
- ½ cup fresh basil, torn
Method
- Cook fries according to packet directions. Remove.
- Meanwhile, season beef with salt and pepper.
- Heat an oiled, large chargrill plate over a medium to high heat. Add beef. Cook for about 3 to 4 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes.
- To make sauce, heat oil in a large saucepan over a medium heat. Add paste and garlic. Cook, stirring for 2 minutes. Add tomatoes. Gently boil, stirring occasionally for about 5 minutes, or until tomatoes are soft. Remove from heat. Stir in basil. Season.
- Spoon sauce over beef. Serve with fries and broccolini.
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This recipe is…
- Nut-free
- Egg-free
Nutrition information
Please note, nutritional information is approximate and based on the uncooked ingredients.
| Nutrients | Qty/serve(1) |
|---|---|
| Energy | 2732 kJ |
| Protein | 33.2 g |
| Fat | 41.9 g |
| - Saturated fat | 13.5 g |
| Total carbohydrates | 31.6 g |
| - Sugars | 3.6 g |
| Dietary fibre | 3.7 g |
| Sodium | 494 mg |
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