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Rosemary steak with a stir-fry of vegetables

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4 sirloin steaks, trimmed (150g each)
1 tsp olive oil
1 tbps rosemary leaves, finely chopped extra 2 tsp olive oil
1 red capsicum, cut into thick strips
200 g sugar snap peas, trimmed
200 g snow peas, trimmed
410 g can baby corn spears, drained
100 g enoki mushrooms, trimmed


1 Brush the steaks lightly with olive oil. Season with pepper and sprinkle with rosemary. Preheat the barbecue flat-plate or char-grill plate to hot, or a pan to moderately hot before adding the steaks.
2 Cook on one side until the first sign of moisture appears, turn once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm. Remove steaks from heat, loosely cover with foil and rest for 2 minutes before serving.
3 While steaks rest, stir-fry the vegetables. Heat a non-stick wok to hot, add the extra olive oil, and then add the capsicum, sugar snap peas and snow peas. Stir-fry for 1 minute. Add the corn and enoki mushrooms, stir-fry for 30 seconds, or until mushrooms just soften. Serve immediately alongside sliced steaks.


1 Always rest meat after cooking. This gives the meat juices a chance to redistribute, giving a moister and more tender result. Transfer the meat to a plate and loosely cover with foil, stand to rest in a warm place.
2 Best beef cuts for barbecuing, char-grilling or pan-frying; fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade.