Recipes by Barbara Northwood

Barbecue Steak With Chargrilled Vegetables

Nov 16 04:12pm

Serves
Serves 4

Ingredients

1/2 red capsicum, cut into 3 cm squares
1/2 yellow capsicum, cut into 3 cm squares
2 yellow courgettes, cut into 2 cm slices
2 green courgettes, cut into 2 cm slices
1 small/medium eggplant, cut into 3 cm pieces
3 tblsps olive oil
Sea salt
Freshly ground black pepper
Fresh parsley, chopped
4 x 250g rump steak, trimmed of excess fat
Fresh herbs to garnish

Method

1 Preheat barbecue to quite hot.

2 Place all the vegetables into a medium bowl and drizzle over the oil. Season with salt and pepper, chopped parsley and place to one side.

3 Place the steaks on your board and drizzle with oil. Season with salt and pepper, and with any other herbs or spices you may wish to add.

4 Using the hot plate on your barbecue, cook the vegetables until they develop a good colour. Keep moving to prevent sticking or burning. After 8 to 10 minutes, the vegetables will be cooked, remove and keep warm in a bowl to one side.

5 On the grill side of the barbecue, cook the steaks and seal on each side for 4 to 5 minutes for medium. Cook for longer if you want them well done.

6 Remove from barbecue and place on 4 plates. Top with vegetables and a little beef glace, if you have any. Serve immediately with fresh herbs on top.