Barbecued t-bone steaks with a watermelon and red onion salad
4 T-bone steaks
Small wedge watermelon, cut into small chunks
1 Red onion
A few fresh mint leaves
- Brush the steaks lightly with oil. Season the steaks with a little sea salt and freshly ground pepper. Preheat the barbecue char-grill to hot before adding the steaks.
- Cook on one side until the first sign of moisture appears. Turn the steaks once only. Test for the degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
- Remove the steaks from the heat, loosely cover with foil and allow to rest for 2 to 4 minutes before serving. While the steaks are resting, toss together the watermelon, onion and mint leaves. Serve the watermelon alongside the steaks.
- T-bone steaks are the quintessential Aussie BBQ steak. They're tender, rich and flavoursome. A T-bone has little tenderloin on the smaller side of the bone and a sirloin on the other.
- Best beef cuts for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump.
- Rather than drizzle oil onto the barbecue, brush the beef lightly with a little oil before barbecuing. This stops the beef sticking to the plate or grill. It also helps the beef to colour well, and that in turn adds to the flavour.