Eight Bells

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Monday, August 14, 2006

Steak Salad

Beef eye fillet steak
Artichoke hearts
Salad leaves

Oven roast your tomatoes, capsicum and artichoke hearts for an hour with a little olive oil and black pepper sprinkled over them.
Cook your steak rare (or whatever you prefer) and rest before slicing.
Serve with salad leaves, avacado and a little balsamic based dressing.


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