4 x 125 g beef eye fillets
250 g cherry tomatoes, quartered
1 Lebanese cucumber, diced
¼ cup fresh mint leaves, finely chopped
2 tablespoons zero-fat Italian dressing with roasted capsicum
- Heat a barbecue grill or chargrill pan over high heat. Spray the beef fillets with olive oil spray and season generously with cracked black pepper. Grill for 2-3 min on each side or until cooked to your liking. Transfer to a plate and rest for 5 min.
- Meanwhile, combine remaining ingredients in a bowl. Season with pepper and chill until required.
- Serve beef with salsa and iceberg lettuce quarters if desired.