Balsamic-glazed steak with chargrilled veggies
Take your barbecued steak to the next level. Brush porterhouse with balsamic glaze so it carmelises during cooking but remains tender and juicy.
Serves
4
Prep
5m
Note: + 5 mins resting time
Cooking
10m
Ingredients
- 4 Coles Australian No Added Hormones Beef Porterhouse Steaks
- 1½ tbs balsamic glaze
- 2 bunches asparagus, woody ends trimmed
- 2 baby fennel or 1 large fennel, cut into wedges
- 120g pkt Coles Australian Baby Rocket
Method
STEP 1
Heat a barbecue grill or chargrill on medium-high. Spray the steaks with a little olive oil spray. Season well.
STEP 2
Reserve 1 tbs balsamic glaze in a bowl. Cook steaks on the grill for 1 min. Turn and brush cooked side with half the remaining balsamic glaze. Cook for 1 min. Turn and brush the other side with the remaining balsamic glaze. Cook for a further 1 min each side for medium or until steaks are caramelised and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Slice the steaks across the grain.
STEP 3
Meanwhile, cook the asparagus and fennel on the grill for 1-2 mins each side or until lightly charred and tender. Transfer to a large serving plate with the rocket. Top with the steak. Drizzle with reserved balsamic glaze to serve.
Dietary Information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
