INGREDIENTS
4 tbsp olive oil
2 x 200g sirloin steaks
Salt and pepper
2 cloves garlic, minced
2 springs fresh rosemary
1 zucchini, sliced lengthways
½ red capsicum, seeded and sliced
1 cob of corn, cut into 4 rounds
1 red onion, cut into thick rings
6 stalks asparagus, trimmed
6 mini truss tomatoes, on the vine
Chimichurri Sauce
½ cup parsley leaves,
½ tbsp oregano leaves
2 cloves garlic
½ tsp red chilli flakes (optional)
1 ½ tbsp red wine vinegar
Salt & pepper
¼ cup extra virgin olive oil
METHOD
Chimichurri Sauce
- Place all ingredients in a food processor, except the oil.
- Pulse until finely chopped, but not pureed.
- Transfer to a small bowl and stir through the olive oil.
- Cover and refrigerate for an hour or overnight.
Steak & Vegetable Charcuterie
- Bring the steak to room temperature and pat dry with paper towel.
- Heat the BBQ over high heat.
- Brush the vegetables with 2 tablespoons of oil and season with salt and pepper.
- Add to the BBQ and grill until lightly charred all over.
- While the vegetables are cooking, season each side of the steak generously.
- Cook steaks on one side for 2 minutes until a crust forms, then turn.
- Cook for another 2 minutes or until cooked to your liking.
- Sear the edges of the steaks.
- Transfer the steaks to a plate, cover loosely with foil, rest for 5 minutes.
- Slice against the grain and serve on a platter with grilled vegetables and chimichurri sauce.
How much did you enjoy this recipe?
Average rating 5.0/5. Vote count: 1
Please leave a review
Your email address will not be published.
