Tuscan Beef Steaks With Char-grilled Vegetables
Ingredients
- 4 x 200 gram Porterhouse steaks
- 3 tablespoon Olive oil garlic infused
- 2 tablespoon Fresh rosemary finally chopped
- 2 medium Zucchini sliced thinly lengthways
- 2 medium Red capsicums quartered
- 1 medium Sweet potato sliced thinly into rounds
- 2 large Tomatoes slice thickly into rounds
- Salt and cracked black pepper to taste
- ¼ cup Olive oil extra virgin
- ½ Lemon juice
- 2 tablespoon Freshly parsley finally chopped
Method
Cover steaks with 2 tbsp of garlic infused olive oil, chopped rosemary and season with salt and pepper.
Preheat the barbecue flat-plate or char-grill to hot and cook the vegetables for a few minutes on each side or until cooked through using one half of the barbecue. On the other side of the barbecue add the steaks and grill for 2 – 3 minutes per side or cooked to your liking. Remove steaks from heat and cover loosely with foil for 5 minutes.
Combine olive oil, lemon juice, parsley as season to taste.
Pile vegetables on serving plates and drizzle with dressing. Trim cooked steaks of any excess fat and slice steaks thinly against the grain and place on top of the vegetables to serve.
Porterhouse Steak Grass Fed Free Range
Great for the BBQ or pan frying. Porterhouse contains a thin strip of fat on top for added taste and flavour. Approx 300g portion
Read the guide: Tuscan Beef Steaks With Char-Grilled Vegetables
