 Char-grilled sirloin steak with a quick salad
Serves: 4
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients:
4 sirloin steaks
1 small butter lettuce, leaves separated
4-6 small tomatoes, halved
a few basil leaves
1/4 cup green olives
2 tbsp French dressing
Method:
1. Brush the steaks lightly with oil and season with a little sea salt and freshly ground pepper. Preheat the barbecue char-grill plate to hot before adding the steaks.
2. Cook the steaks on one side until the first sign of moisture appears. Turn once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3. Remove the steaks from the heat, cover loosely with foil and allow to rest for 2 to 4 minutes before serving. While the steaks are resting, toss together the salad ingredients. Serve alongside the steaks.
Tips
Sirloin steaks are sometimes called Porterhouse or New York steaks.
An all-time favourite, sirloin steaks have a fine, yet firm texture and are rich in flavour.
Best beef cuts for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump.
Only buy steaks of an even thickness, not wedge shaped – this way they’ll cook evenly.
Always heat the barbecue before you add the steak. The steak should sizzle as it makes contact with the heat.
 Barbecued scotch fillet steak with a Greek salad
Serves: 4
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients:
4 scotch fillet steaks
2 small Lebanese cucumbers, chopped
1 small red onion, chopped
3 small tomatoes, chopped
1/2 cup black olives
100g feta cheese, crumbled
1/4 cup olive oil
juice of one lemon
Method:
1. Brush the steaks lightly with oil and season with a little sea salt and freshly ground pepper. Preheat the barbecue flat-plate to hot before adding the steaks.
2. Cook the steaks on one side until the first sign of moisture appears. Turn once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3. Remove the steaks from the heat and cover loosely with foil. Allow the steaks to rest for 2 to 4 minutes before serving. While the steaks are resting, toss together all of the salad ingredients and serve alongside the steaks.
Tips
A scotch fillet steak is sometimes called a boneless rib eye or rib fillet.
This steak is one of the more popular beef steaks. It’s juicy, tender and full of flavour.
Best beef cuts for barbecuing: fillet/tenderloin, scotch fillet/rib eye, sirloin/porterhouse/New York, T-bone, rump.
Only buy steaks of an even thickness, not wedge shaped – this way they’ll cook evenly.
Always heat the barbecue before you add the steak. The steak should sizzle as it makes contact with the heat.
 Char-grilled T-bone steak with cabbage slaw
Serves: 4
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients:
4 T-bone steaks
1 butter lettuce, torn into small pieces
1/4 small red cabbage, finely shredded
1 Lebanese cucumber, finely sliced
3 spring onions, finely sliced
1/3 cup salad dressing
seeded mustard to serve
Method:
1. Brush the steaks lightly with oil. Season the steaks with a little sea salt and freshly ground pepper. Preheat the barbecue char-grill to hot before adding the steaks.
2. Cook on one side until the first sign of moisture appears. Turn the steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3. Remove the steaks from the heat, cover loosley with foil and allow to rest for 2 to 4 minutes before serving. While the steaks are resting, toss together all of the salad ingredients. Serve the salad and mustard alongside the steaks.
Tips
T-bone steaks are the quintessential Aussie BBQ steak. They’re tender, rich and flavoursome. A T-bone has a little tenderloin on the smaller side of the bone and sirloin on the other.
Best beef cuts for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump.
Only buy steaks of an even thickness, not wedge shaped – this way they’ll cook evenly.
Always heat the barbecue before you add the steak. The steak should sizzle as it makes contact with the heat.
 Barbecued rump steak with tomato salsa
Serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients:
4 rump steaks
3 small tomatoes, chopped
2 small cloves garlic, finely chopped
1/2 small red onion, finely chopped
1/4 cup roughly chopped coriander
1/4 cup roughly chopped parsley
2 tbsp olive oil
2 tbsp red wine vinegar
1 small red chilli, chopped (optional)
Method:
1. Brush the steaks lightly with oil and season with a little sea salt and freshly ground pepper. Preheat the barbecue flat-plate to hot before adding the steaks.
2. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3. Remove the steaks from the heat, cover loosely with foil and allow to rest for 2 to 4 minutes before serving. While the steaks are resting, toss together all of the salsa ingredients. Serve alongside the steaks.
Tips
Rump steaks are a good all-rounder. They’re lean, full-flavoured and perfect for barbecuing.
Best beef cuts for barbecuing: fillet/tenderloin, scotch fillet/rib eye, sirloin/porterhouse/New York, T-bone, rump.
Only buy steaks of an even thickness, not wedge shaped – this way they’ll cook evenly.
Always heat the barbecue before you add the steak. The steak should sizzle as it makes contact with the heat.
 Barbecued rump steak wrap with corn salsa
Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients:
2 thick-cut beef rump steaks (about 250g each)
1 small avocado
1 tbsp mayonnaise
270g can corn kernels, drained
1 small red capsicum, finely chopped
2 spring onions, finely chopped
snow pea sprouts and warmed flour tortillas to serve
Method:
1. Brush the steaks lightly with oil and season with a little sea salt and freshly ground pepper. Preheat the barbecue flat-plate to hot before adding the steaks.
2. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for the degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3. Remove steaks from heat, loosely cover with foil and rest the steaks for 2 to 4 minutes before serving. While the steaks are resting, mash the avocado with mayonnaise. Combine the corn, capsicum and spring onions.
4. After the steaks have rested, slice them thinly across the diagonal to give even slices. Spread the warmed tortillas with mashed avocado, top with slices of steak, corn salsa and sprouts.
Tips
A great all-rounder, rump steaks are good value. They’re lean and
full-flavoured and perfect for barbecuing.
Best beef cuts for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump.
Only buy steaks of an even thickness, not wedge shaped – this way they’ll cook evenly.
Always heat the barbecue before you add the steak. The steak should sizzle as it makes contact with the heat.
 |
Subscribe to this comment's feed
