Skip to main content

BBQ steaks with spring peanut salad

Skip to IngredientsSkip to Method

Ramp up the flavour of your midweek dinner with these BBQ steaks. Paired with a crunchy peanut and avocado salad, it’s a winner.

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes
BBQ steaks with spring peanut salad and fried shallots


  • 4 Coles Graze Grass Fed Beef Scotch Fillet Steaks
  • 1 tbs peanut oil
  • 1/2 green oak lettuce, leaves separated
  • 1 avocado, stoned, peeled, thinly sliced
  • 200g red and gold Perino tomatoes, halved
  • 1 cup (80g) bean sprouts
  • 1/3 cup mint leaves
  • 1/3 cup coriander leaves
  • 1 long red chilli, thinly sliced (optional)
  • 2 tbs rice vinegar
  • 2 tsp finely grated ginger
  • 1 garlic clove, crushed
  • 2 tbs peanut oil, extra
  • 1 tbs sweet chilli sauce
  • Chopped toasted peanuts, to serve
  • Fried shallots, 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

    Preheat a barbecue grill or chargrill on high. Season the steaks. Drizzle with oil. Cook for 3-4 mins each side for medium or until cooked to your liking. Transfer to a plate. Loosely cover with foil and set aside for 5 mins to rest.
  2. Step 2

    Meanwhile, combine lettuce, avocado, tomato, bean sprouts, mint, coriander and chilli, if using, in a bowl.
  3. Step 3

    Place vinegar, ginger, garlic, extra oil and the sweet chilli sauce in a screw-top jar and shake well to combine. Drizzle over the avocado mixture in the bowl.
  4. Step 4

    Divide the steaks and salad among serving plates. Sprinkle salad with peanuts and fried shallots to serve.