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.

The Railway Club Hotel is Melbourne's Premier Steak Venue.

We use Cape Grim as our premium product because the quality of their grass fed beef is second to none. We enjoy consistently high marble scores, tenderness and flavour all year round giving us pride of product, and value for our customers.

John Woolley, Railway Club Hotel
Railway Club Hotel

Instagram Feed

Restaurants & Retailers

Berardos Bistro on the Beach, Noosa

Berardos Bistro on the Beach, Noosa

True South Black Rock, VIC

True South
Black Rock, VIC

Butcher's Block, 280 Queens Pde, Clifton Hill

Butcher's Block, 280 Queens Pde, Clifton Hill

Victor Churchill, 132 Queen Street, Woollahra, NSW

Victor Churchill, 132 Queen Street, Woollahra, NSW

Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

Our Farmers

Jamie Oliver

Jamie Oliver

Alison Napier & Son

Allison Napier

Andrew Kay

Andrew Kay

Dallas & Jenny

DJ & JJ House

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