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.

Curtis’ BBQ steak thickly sliced with asparagus and rocket

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.