Tuscan beef steaks

Tuscan Beef Steaks

 

Serves: 4

Preparation time: 15 minutes
Cooking time: 8 minutes

Ingredients

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

Method

  1. 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.
  2. 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.
  3. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm
  4. 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.

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 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

Restaurants & Retailers

The Botanical, 169 Domain Rd South Yarra VIC

The Botanical, 169 Domain Rd  South Yarra VIC

Butcher's Block, 280 Queens Pde, Clifton Hill

Butcher's Block, 280 Queens Pde, Clifton Hill

Berardos Bistro on the Beach, Noosa

Berardos Bistro on the Beach, Noosa

Kettle Black 50 Albert Rd South Melbourne

Kettle Black
50 Albert Rd
South Melbourne

Grass Roots Urban Butchery

Grass Roots Urban Butchery

Our Farmers

Stephen Pilkington

Stephen Pilkington

Charles Henry Rothwell

G231

Paul Saward

Paul Saward

Jackie Marshall

Jackie Marshall

Andrew Kay

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