Barbecued steak with a potato & asparagus salad
4x 150g sirloin steaks
400g small kipfler potatoes, peeled, cut into 2cm thick slices
1 bunch asparagus spears, trimmed, cut in half
200g baby green beans, ends trimmed
1 small bulb fennel or 2 sticks of celery, thinly sliced
half a small red onion, cut into fine shreds
2 tbsp extra virgin olive oil
2 tbsp plain thick yoghurt
2 tbsp lemon juice
Brush or spray the steaks lightly with oil. Season with pepper. Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks.
Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before slicing and serving with the salad.
To make the Potato and asparagus salad
Cook potatoes until just tender.
Cook asparagus and beans until just tender.
Divide the potato, asparagus, beans, fennel and onion between each plate.
Whisk the oil, yoghurt and juice and season with pepper. Serve dressing on the side.
Best beef steaks for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade.
Tip: Ensure the barbecue is hot before you cook.
Make it hot enough to sizzle the meat as it makes contact with the plate or grill.