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French Steak Bites with Parsley Persillade Sauce and Butternut and Wilted Spinach - Salt Free

Classic French style Steak Bites with a Parsley Persillade sauce


  • 600g Rump, Sirloin or Scotch Fillet Steak. Cut in 3cm squares

  • 4 x Garlic cloves. Finely diced

  • 1 x Medium red onion, diced

  • 1/2 x Cup flatleaf parsley, finely diced and pressed - for the Persillade

  • 1/2 x Cup flatleaf parsley, loosely chopped - for the sprinkle

  • 1/2 x Cup olive oil (you may need a little more)

  • 30g x Butter

  • Black Pepper to your taste

  • 5 x Teaspoons Aussie, Best Mate, Steak Rub

  • 2 x Teaspoons Mediterranean Oregano leaves - for the pumpkin/spinach

  • 1 x Teaspoon Rosemary ground- for the pumpkin/spinach

  • 1 x Medium butternut pumpkin

  • 2 x Fresh medium tomatoes, skinned and seeded or a half tin whole tomatoes

  • 1/2 x Medium bunch spinach, trimmed and washed

  • 2 x Tablespoons roasted slivered almonds


First lightly cover the Steak Bites in olive oil and coat all sides liberally with the Aussie, Best Mate, Steak Rub and refrigerate for at least one hour. Then remove and allow the steak to return to room temperature.

For the vegetables, carve the butternut pumpkin to your preferred shape and about 1cm thick.

Then add a little olive oil to a heavy based pan and add the butternut pumpkin shapes, placing evenly across the bottom, sprinkle with the spices and brown on both sides.

Then as the butternut pumpkin begins to soften, add the trimmed and washed spinach over the pumpkin and allow to wilt, stirring gently then add the tomatoes, slivered almonds, stir again and when everything is nicely cooked, transfer to a bowl and keep warm in the oven.

The Steak Bites For the Persillade make sure the parsley and garlic are finely diced and mix in a bowl with 1/4 cup of the olive oil and black pepper.

Then in the pan from the vegetables, add a little olive oil and melt down the butter. Add the Persillade mix and the onion and fry down until the onion is soft and the garlic is a little caramelised, without burning.

To commence cooking the Steak Bites, take the pan to a high heat so as not to stew the meat, add a little more olive oil, and add the Bites, allowing about 2 minutes each side, depending on your preference of doneness, tossing to evenly mix with the Persillade.

You will love the result ! Serve with the Butternut, Tomato and Wilted Spinach.

Notes: (1) For the salt reduced team add sprinkled fetta cheese to the finished dish. (2) To order the Aussie Best Mate Spice Rub go to Artisan Spices