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.

4

5m

Note: + 5 mins resting time

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

Dairy-free
Egg-free
Gluten-free
Kid-friendly
Lactose-free
Low GI
Nut-free
Peanut-free
Soy-free
Wheat-free

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.