Perfect barbecued steak with grilled vegetables
Lean beef sirloin steak, raw
720 g, fat-trimmed (Buy 6 x 150g)
2 bunch(es), halved
2 medium, sliced
1 large, cut into sticks
Whole grain mustard
1 x 3 second spray(s)
- Preheat a barbecue or chargrill on medium-high. Brush beef lightly with oil and season.
- 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 for 5 minutes to rest before serving.
- While steak is resting chargrill asparagus, zucchini, capsicum and cherry tomatoes for 3-4 minutes or until lightly browned and just tender. Serve steak with vegetables and mustard.
SERVING SUGGESTION: Jacket potato with sour cream and chives. TIP: Rosemary and garlic marinade: Combine 1 tbs chopped fresh rosemary, 2 tsp finely grated lemon rind, 1 crushed garlic clove, 1 tbs red wine vinegar and 2 tsp olive oil. Marinate steak for 30 minutes before barbecuing. Brushing the meat with oil, rather than the BBQ plate or chargrill, means the steak is less likely to stick to the surface.