Barbecued Steaks with Grilled Summer Salad is sure to become your new go-to dinner recipe option. It’s fresh, flavourful and quick to make. Tick!
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes, (+ 5 mins resting & 5 mins cooling time)
(+ 5 mins resting & 5 mins cooling time)
Ingredients
⅓ cup (80ml) dry red wine
2 garlic cloves, crushed
2 tsp dried thyme
¼ cup (60ml) olive oil
4 Coles Australian Beef Fillet Steaks
200g cup mushrooms, halved
2 bunches asparagus, trimmed, halved lengthways
150g green beans, trimmed
200g cherry tomatoes
2 tsp wholegrain mustard
2 tsp balsamic glaze
120g pkt Coles Australian Baby Spinach
Coles Bakery Stone Baked White Sourdough Vienna, sliced, chargrilled, 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.
Method
Step 1
Combine ¼ cup (60ml) of the wine with the garlic, 1 tsp of the thyme and 1 tbsp of the oil in a medium bowl. Season. Add the steaks and turn to coat. Heat a barbecue grill or chargrill on medium-high. Cook the steaks for 3 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 2
Combine 1 tbsp of the remaining oil with the mushroom, asparagus, green beans, tomatoes and remaining thyme in a bowl. Season. Cook the mushroom mixture on the grill for 2 mins or until just tender. Set aside for 5 mins to cool.
Step 3
Meanwhile, combine the remaining oil, remaining wine, mustard and vinegar in a large bowl. Season.
Step 4
Add the mushroom mixture and spinach to the dressing. Toss to combine. Divide the mushroom salad among serving bowls. Top with the steaks and serve with bread.
