Enjoy this warming barbecue steak dinner, perfect for Saturday night gatherings with friends. To gain the maximum flavour from the marinade, start this recipe one day ahead.
Ingredients
- 2 1/2 tablespoons olive oil
- 1 garlic clove, crushed
- 1 teaspoon chilli powder
- 2 teaspoons dried thyme
- 1 teaspoon ground coriander
- 1/2 teaspoon cracked black pepper
- 1 tablespoon barbecue sauce
- 4 (150g) beef rump steaks
- 750g red rascal potatoes
- Mixed salad, to serve
Method
- Step 1Combine 1 1/2 tablespoons oil, garlic, chilli, thyme, coriander, pepper and barbecue sauce in a small bowl.
- Step 2Place steaks in a large, shallow glass or ceramic dish. Spoon spice mixture over steak. Turn to coat. Cover. Refrigerate for about 1 hour, if time permits.
- Step 3Meanwhile, cook potatoes in large saucepan of boiling water for about 7 to 8 minutes or until just tender. Drain. Rinse under cold water.
- Step 4Set aside for 10 minutes or until cool enough to handle. Cut diagonally into 1cm thick slices. Transfer potato to a bowl. Add remaining oil. Toss to coat.
- Step 5Heat a barbecue grill on medium-high heat. Place steaks on the grill. Season with salt. Cook steak for 4 to 5 minutes each side, for medium, or until cooked to your liking.
- Step 6Transfer to a plate. Cover with foil. Set aside for about 5 minutes to rest.
- Step 7Cook potato slices for about 2 minutes each side or until charred. Serve steak and potato with salad.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1153 kj
Energy
14g
Fat Total
3g
Saturated Fat
4g
Fibre
12g
Protein
23mg
Cholesterol
65.73mg
Sodium
6g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
Steaks are suitable to marinate overnight in the fridge. Stand at room temperature for 10 to 15 minutes before cooking.
- Author: Kim Coverdale, Food editor – Super Food Ideas
- Image credit: Cath Muscat
- Publication: Taste.com.au
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