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Tuscan beef steaks

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


1 Brush 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.
2 Preheat 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.
3 Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
4 Remove 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.


1 Best beef steaks for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round, blade, and oyster blade.
2 Always rest steaks after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.
3 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.