Curtis Stone's BBQ steak with asparagus and rocket
Simple and delicious, this BBQ steak with asparagus and rocket is the perfect fuss-free dinner option.

Serves
4
Prep
10m
Cooking
15m
Ingredients
- 1/3 cup (80ml) extra virgin olive oil
- 2 tbs balsamic vinegar
- 1 garlic clove, finely grated
- 2 Coles Graze Grass-Fed Beef Scotch Fillet or Porterhouse Steaks (about 220g each)
- 2 tbs olive oil, divided
- 1 bunch asparagus, woody stems removed
- 60g baby rocket leaves
- 50g piece parmesan
Method
STEP 1
Prepare barbecue for medium-high heat. In a small bowl, whisk extra virgin olive oil, vinegar, garlic, 1/2 teaspoon salt and a pinch of pepper until mostly blended (it’s fine if dressing is slightly separated).
STEP 2
Coat steaks with 1 tablespoon olive oil and season with salt and pepper. Barbecue, rotating as needed, for 3-4 mins each side or until browned on both sides and internal temperature is 54°C for medium-rare doneness. Place steaks on a carving board, spoon 1 tbs dressing over each steak and rest for 5 mins.
STEP 3
Coat steaks with 1 tablespoon olive oil and season with salt and pepper. Barbecue, rotating as needed, for 3-4 mins each side or until browned on both sides and internal temperature is 54°C for medium-rare doneness. Place steaks on a carving board, spoon 1 tbs dressing over each steak and rest for 5 mins.
STEP 4
Meanwhile, coat asparagus with remaining 1 tablespoon olive oil and season with salt and pepper. Barbecue, turning as needed, for 5 mins or until lightly charred all over and crisp-tender.
STEP 5
Arrange rocket and asparagus on a platter. Slice steaks against grain and arrange on the platter. Drizzle with dressing and, using a vegetable peeler, shave parmesan over the salad.
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.