Barbecued Steak with Potato and Red Onion

Serves: 4

Ingredients

2 tbs oregano leaves, torn
2 garlic cloves, crushed
½ cup (125ml) white wine vinegar
2 tbs olive oil
700-800g piece Rump Steak, trimmed of fat
2 large desiree potatoes, thickly sliced
2 large red onions, thickly sliced
1 cup wild rocket leaves
Lemon wedges, to serve

Method

1. For the marinade, combine oregano, garlic, vinegar and oil. Place steak in a dish and pour over half the marinade, turning to coat.
2. Cover and chill for at least 1 hour. Set aside remaining marinade.
3. Meanwhile, blanch potato in boiling, salted water for 5 minutes or until just starting to cook on the outside but still firm inside. Drain and refresh, then place in a bowl with onion and reserved marinade, turning gently to coat. Cover and set aside for 20 minutes.
4. Heat an oiled chargrill or barbecue over medium heat. When hot, cook the potato and onion, basting frequently with marinade and turning once, for about 15 minutes or until lightly charred all over. Keep warm. Increase the heat to high and re-oil. When hot, cook beef for about 6-7 minutes each side until medium-rare (or until cooked to your liking). Remove from the heat and stand for 5 minutes, then slice.
5. Divide the beef, potato and onion among serving plates. Sprinkle with the rocket leaves and serve with lemon wedges.

Tips

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

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