Barbecued Steak with Potato and Red Onion

Barbecued Steak with Potato and Red Onion


Serves: 4


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



  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.



 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result.

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The quality and consistency allows me to maintain a high level of standards, whether it is beautifully marbled Brisket slow cooked in a massaman curry, Char grilled short rib, stir-fried rump or amazing wood grilled steaks.

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