Char grilled steak served with capsicum, red onion, tomato, cucumber, mustard and coriander salsa.
Serve with salsa and roasted potato wedges.
4 serving portions lean beef steak (400g)
2 tsp canola oil
1 small cucumber, chopped
1 large tomato, peeled and diced
1 small red salad onion, diced
1/2 yellow capsicum, diced
4 Tbsp chopped coriander
1 tsp seeded mustard
Combine ingredients to make salsa. Chill.
Brush steak with a little oil to stop surface drying out and sticking to bbq plate or char grill.
Cook on a hot bbq plate or char grill until well sealed (about 2-3 minutes each side for boneless cuts, 3-4 minutes each side for bone-in cuts) before turning, using the juices which appear on uncooked side as an indication when steak is ready to turn.
For rare, remove immediately after sealing. For medium or well done, move to cooler part of bbq or reduce heat to medium/low and continue cooking about 2-3 minutes each side for medium, 4-5 minutes each side for well done.
Test steak is cooked to your liking by pressing with tongs rather than cutting it. Cover and rest about 2 minutes before serving to retain juiciness.
Boneless Steak:Sirloin [New York cut], rib eye [Scotch fillet], rump [including eye, centre cut and tip], fillet, round eye medallion, eye of silverside, blade, oyster blade or topside.Bone-in Steak:Blade, T-bone, rib or sirloin [Porterhouse].
Serving suggestions and garnishes not included in recipe analysis.
Meat & Livestock Australia
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