Try this easy barbecued garlic steak with Chilean salsa recipe for dinner tonight. It strikes the perfect balance of fresh, sweet and smoky flavours. Simple yet delciious!
Serves44
Cook time10 mins10 minutes
Prep time20 mins20 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
2 tomatoes, finely chopped
2 tbsp finely chopped coriander
1 spring onion, finely chopped
1 fresh jalapeño chilli, seeded, finely chopped
2 tbsp lemon juice
¼ cup (60ml) extra virgin olive oil
3 tsp garlic salt
1 tsp cracked black pepper
4 Coles Australian Beef Porterhouse Steaks
Iceberg lettuce wedges, to serve
Cucumber sticks, to serve
Coriander sprigs, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the salsa, combine the tomato, chopped coriander, onion, jalapeño, lemon juice and 2 tbsp of the oil in a small bowl. Set aside for 10 mins to develop the flavours.
Step 2
Combine the garlic salt, pepper and remaining oil in a small bowl. Rub over the steaks to coat. Heat a barbecue grill or chargrill on medium-high. Cook the steaks for 4 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3
Divide the steaks, lettuce and cucumber among serving plates. Spoon the salsa over the steaks. Sprinkle with coriander sprigs to serve.
