Barbecued Steak and Vegetables

Barbecued Steak and Vegetables

Serves: 4

Ingredients

Blue Triangle olive oil cooking spray
Blue Triangle 2 red capsicum, quartered lengthways
Blue Triangle 3 zucchini, quartered lengthways
Blue Triangle 400g orange sweet potato, peeled, thinly sliced
Blue Triangle 4 eye fillet steaks
Blue Triangle 1 tablespoon balsamic vinegar
Blue Triangle 3 teaspoons olive oil
Blue Triangle 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 beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist 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.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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It’s great to see first-hand the one on one relationship Greenham has with its farmers - clearly a defining factor in the final product.

Mark Wong, Coppersmith Hotel
Coppersmith

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Restaurants & Retailers

Noosa Boathouse Noosaville

Noosa Boathouse
Noosaville

Jing An Shangri La, Shanghai China

Jing An Shangri La, Shanghai China

Rockpool, Crown Casino, 8 Whiteman St Southbank VIC

Rockpool, Crown Casino, 8 Whiteman St  Southbank VIC

Black Cow Bistro, 70 George St, Launceston TAS

Black Cow Bistro, 70 George St, Launceston TAS

Gary's Quality Meats, Prahran Market VIC

Gary's Quality Meats, Prahran Market VIC

Our Farmers

Jackie Marshall

Jackie Marshall

Richard Nicholls

Richard Nicholls

Charles Henry Rothwell

G231

Stephen Pilkington

Stephen Pilkington

Paul Saward

Paul Saward
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour