Barbecued Steak and Vegetables

Serves: 4

Ingredients

olive oil cooking spray
2 red capsicum, quartered lengthways
3 zucchini, quartered lengthways
400g orange sweet potato, peeled, thinly sliced
2 (200g each) porterhouse steaks, trimmed
1 tablespoon balsamic vinegar
3 teaspoons olive oil
1⅓ cup basil leaves, shredded

Method

1. Preheat a barbecue grill on high heat. Lightly spray capsicum, zucchini and sweet potato with oil.
2. Cook capsicum, skin side down, on grill for 15 minutes or until charred. At the same time, cook zucchini and sweet potato for 7 minutes. Turn and cook for 7 to 8 minutes or until golden and tender. Place capsicum in a snap-lock bag. Seal bag and stand for 5 minutes. Peel and discard charred skin. Cut capsicum flesh into strips. Set vegetables aside on a plate. Cover loosely with foil to keep warm.
3. Spray both sides of steaks with oil. Season with freshly ground black pepper. Cook for 3 minutes each side for medium or until cooked to your liking. Place on a plate. Cover with foil and stand for 5 minutes. Combine vinegar, oil and salt and pepper in a jug.
4. Slice steak across the grain. Place vegetables on plates. Top with steak. Sprinkle with basil and drizzle with oil mixture. Serve.

Tips

 Always rest steaks after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

Best beef steaks for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round, blade, and oyster blade.

Ensure the barbecue is hot before you cook. Make it hot enough to sizzle the steaks as they make contact with the plate or grill.

 Note: Not all images displayed on this page utilise Cape Grim Beef.