Char-Grilled Steak with Crushed Potatoes
Fire up the BBQ for this simple, flavour-packed steak dinner. Juicy porterhouse steaks are char-grilled to your liking and served alongside smoky crushed baby potatoes and a colourful mix of grilled seasonal vegetables.
Fresh, hearty and ready in around 40 minutes, it’s an easy BBQ meal that’s perfect for weeknights or relaxed weekend entertaining.
Char-Grilled Steak with Crushed Potatoes
Australian Beef
4
15 minutes
25 minutes
Fire up the BBQ for this simple, flavour-packed steak dinner.
Ingredients
4 x 200g beef porterhouse steaks, at room temperature
12 baby potatoes, boiled or microwaved until just tender, slightly cooled
2 tbsp olive oil
1 bunch asparagus, trimmed
1 large red capsicum, cut into thick strips
2 small zucchini, thinly sliced lengthways
250gm pumpkin, thinly sliced
80g baby rocket
Parsley leaves, wholegrain mustard, lemon wedges, to serve
Directions
Brush steaks with half the oil and season. Preheat a large char-grill pan or barbecue over high heat. Add steaks, cook for 2 minutes, then rotate steaks once to create a criss cross pattern on the first side of the steak. Cook for a further 1-2 minutes then turn steaks over and repeat process on the other side, cooking to your liking. Set steaks aside on a tray loosely covered with foil to rest for 5 minutes.
Meanwhile, drizzle asparagus, capsicum, zucchini and pumpkin with remaining oil, season and toss to coat. Reheat cleaned char-grill pan barbecue over medium-high heat and cook vegetables, in batches for 4-5 minutes, or until charred and tender. Set aside on a baking tray covered loosely with foil.
Lightly crush potatoes with the back of a fork and cook on same char-grill or barbecue for 1-2 minutes each side or until lightly charred.
Divide steaks, baby rocket, charred vegetables and potatoes between plates. Serve with parsley, mustard and lemon wedges.