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Photo of Barbecued flank steak with braised vegetables by WW

Barbecued flank steak with braised vegetables

Total Time
50 min
15 min
15 min


Balsamic vinegar

¼ cup(s), (60ml)

Beef rump steak, raw

400 g, (Buy 500g), fat trimmed

Salt-reduced liquid beef stock

½ cup(s), (125 ml)

Reduced fat oil spread

1 tsp

Baby carrot

8 individual, halved lengthways (1 bunch)


2 bunch(es), halved crossways


1 bunch(es), halved lengthways


1 clove(s), crushed

Fresh thyme

1 tbs, plus extra to serve

Oil spray

2 x 3 second spray(s)


  1. Pour vinegar into a shallow dish. Add beef and turn to coat. Cover and place in fridge for 20 minutes.
  2. Remove beef from vinegar. Transfer vinegar to a small saucepan with stock and bring to the boil over high heat. Reduce heat and simmer for 2 minutes or until sauce has reduced by half (see note).
  3. Lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook beef for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 5 minutes before thinly slicing.
  4. Meanwhile, melt spread in a large non-stick frying pan over medium heat. Cook carrots with 2 tablespoons water, stirring, for 5 minutes or until tender. Add asparagus, broccolini, garlic and thyme and cook, stirring occasionally, for 2 minutes until vegetables are just tender.
  5. Drizzle beef with sauce and serve with vegetables and extra thyme.


SERVING SUGGESTION: Crusty wholegrain bread. TIPS: When using leftover marinade to make a sauce it must always be boiled to kill any bacteria from the raw meat. Add it: 1 tbs pine nuts sprinkled to serve. Swap it: Beef for skinless lean chicken breast fillets (halved).