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.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.

Good food is an essential part of a luxury experience when it comes to food and using Cape Grim Beef in our menus complete the meaning of luxuries and a good choice of on top quality fresh products that we’re able to source all year round. Cape Grim Beef products are one of the most important parts to delight our guests.

Executive Chef Ayyoub Salameh, Conrads Maldives Rangali

Restaurants & Retailers

The European 161 Spring St Melbourne

The European
161 Spring St
Melbourne

The Emerson, Commercial Road South Yarra

The Emerson, Commercial Road
South Yarra

Middle Park Hotel, 102 Canterbury Road, Middle Park VIC

Middle Park Hotel, 102 Canterbury Road, Middle Park VIC

Burger Project, World Square 644 George St, Sydney

Burger Project, World Square
644 George St, Sydney

Cumulus Up Upstairs 45 Flinders Lane, Melbourne

Cumulus Up 
Upstairs 45 Flinders Lane, Melbourne

Our Farmers

Michael Kay

Michael Kay

Jamie Oliver

Jamie Oliver

Dallas & Jenny

DJ & JJ House

Jackie Marshall

Jackie Marshall

Stephen Pilkington

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