Tuscan Beef Steaks

Serves: 4

Preparation time: 15 minutes
Cooking time: 8 minutes

Ingredients

Blue Triangle 4 rump steaks (about 200g each)
2 tbsp Tuscan seasoning or dried basil
1 tbsp balsamic vinegar
2 medium zucchini, sliced lengthways
2 medium capsicums, quartered
3 medium tomatoes, cut into thick slices

Method

Brush each steak lightly with a little oil. Season steaks with the Tuscan seasoning, or with a little salt, pepper and basil. Combine the olive oil and balsamic vinegar, brush over the vegetables.
Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks. Cook on one side until the first sign of moisture appears. Turn steaks once only. Barbecue the vegetables for a few minutes on each side while the steaks cook.
Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm
Remove steaks from heat, loosely cover with foil and rest for 5 minutes. Pile vegetables on serving plates, slice steak and place on top of the vegetables to serve.

Tips

Best beef steaks for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round, blade, and oyster blade.

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

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.

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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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS