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Barbecued garlic steak with Chilean salsa

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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!

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes, + 5 mins resting time
Barbecued steak topped with salsa on a plate, with a side of iceberg lettuce


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.

  2. 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.
  3. Step 3

    Divide the steaks, lettuce and cucumber among serving plates. Spoon the salsa over the steaks. Sprinkle with coriander sprigs to serve.