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Tuscan beef steaks

Serves

4

Prep Time

15

Cook Time

8

Ingredients

4rump steaks (about 200g each)
2 tbspTuscan seasoning or dried basil
1 tbspbalsamic vinegar
2medium zucchini, sliced lengthways
2medium capsicums, quartered
3medium tomatoes, cut into thick slices

Method

1Brush each steak lightly with a little oil. Season steaks with the Tuscan seasoning, or with a little salt, pepper and basil. Combine the olive oil and balsamic vinegar, brush over the vegetables.
2Preheat 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. Barbecue the vegetables for a few minutes on each side while the steaks cook.
3Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
4Remove steaks from heat, loosely cover with foil and rest for 5 minutes. Pile vegetables on serving plates, slice steak and place on top of the vegetables to serve.

Tips

Best beef steaks for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round, blade, and oyster blade.
Always rest steaks after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.
Ensure the barbecue is hot before you cook. Make it hot enough to sizzle the steaks as they make contact with the plate or grill.

Recipe suggessions based on what you have in your fridge.

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