Barbecued Steak with Potato and Red Onion

Barbecued Steak with Potato and Red Onion

 

Serves: 4

Ingredients

Blue Triangle 2 tbs oregano leaves, torn
Blue Triangle 2 garlic cloves, crushed
Blue Triangle ½ cup (125ml) white wine vinegar
Blue Triangle 2 tbs olive oil
Blue Triangle 700-800g piece rump steak, trimmed of fat
Blue Triangle 2 large desiree potatoes, thickly sliced
Blue Triangle 2 large red onions, thickly sliced
Blue Triangle 1 cup wild rocket leaves
Blue Triangle 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 char-grill 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 beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result.

For more fantastic beef and steak recipes, keep exploring our site!

 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

Cafe Sydney, 5th Floor 31 Alfred St Sydney NSW

Cafe Sydney, 5th Floor 31 Alfred St  Sydney NSW

Cumulus Up Upstairs 45 Flinders Lane, Melbourne

Cumulus Up 
Upstairs 45 Flinders Lane, Melbourne

San Telmo - Argentinian Bar & Grill

San Telmo -  Argentinian Bar & Grill

Mumu Grill, 70 Alexander St Crows Nest NSW

Mumu Grill, 70 Alexander St  Crows Nest NSW

Roaring Grill 301 Elizabeth Street, North Hobart

Roaring Grill
301 Elizabeth Street, North Hobart

Our Farmers

Paul Saward

Paul Saward

Jamie Oliver

Jamie Oliver

Andrew Kay

Andrew Kay

Charles Henry Rothwell

G231

John D Bruce

John Bruce 2546
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour