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BBQ vegetables with garlic-balsamic steak

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • Over 4 serves veg or fruit

Savour the delectable harmony of smokey bbq vegetables and succulent garlic balsamic steak, a tantalising feast for your senses.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
BBQ vegetables with garlic-balsamic steak

Ingredients

  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbs balsamic vinegar
  • 2 garlic cloves, crushed
  • 500g Coles Australian No Added Hormones Beef Rump Steak
  • 1 eggplant, thinly sliced lengthways
  • 2 zucchini, thinly sliced
  • 1 red capsicum, seeded, thickly sliced
  • 1 yellow capsicum, seeded, thickly sliced
  • 1 red onion, cut into thin wedges
  • 120g baby rocket
  • 200g fresh mozzarella, drained, torn
  • Basil leaves, to serve
  • Coles Finest by Laurent White Sourdough Vienna*, sliced, to serve

Nutritional information

Per Serve: Energy: 2125kJ/508 Cals (24%), Protein: 26g (52%), Fat: 32g (46%), Sat Fat: 7g (29%), Carb: 31g (10%), Sugar: 5g (6%), Dietary Fibre: 2g (7%), Sodium: 1332mg (67%).

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

  1. Step 1

    Combine oil and vinegar in a small jug. Reserve 2 tbs oil mixture in a bowl. Add garlic to remaining oil mixture in the jug and stir to combine. Brush beef with some of the garlic mixture. Season.

  2. Step 2

    Heat a barbecue grill or chargrill on medium-high. Cook steak for 2-3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 10 mins to rest.

  3. Step 3

    Meanwhile, brush eggplant, zucchini, combined capsicum and onion with any remaining garlic mixture. Cook, turning, on the grill for 6-8 mins or until tender and lightly charred.

  4. Step 4

    Thinly slice the beef. Divide the rocket, eggplant mixture and beef among serving plates. Top with the mozzarella and basil. Season with pepper and drizzle with reserved oil mixture. Serve with sourdough.

Recipe tip

COOK. STORE. SAVE
Clever storage:
To store leftover basil, trim the ends, then place in a jar of water and cover with a bag. Keep in the fridge for up to 1 week.

 

BBQ vegetables with garlic-balsamic steak

BBQ vegetables with garlic-balsamic steak
  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Ingredients
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbs balsamic vinegar
  • 2 garlic cloves, crushed
  • 500g Coles Australian No Added Hormones Beef Rump Steak
  • 1 eggplant, thinly sliced lengthways
  • 2 zucchini, thinly sliced
  • 1 red capsicum, seeded, thickly sliced
  • 1 yellow capsicum, seeded, thickly sliced
  • 1 red onion, cut into thin wedges
  • 120g baby rocket
  • 200g fresh mozzarella, drained, torn
  • Basil leaves, to serve
  • Coles Finest by Laurent White Sourdough Vienna*, sliced, to serve
    Description

    Savour the delectable harmony of smokey bbq vegetables and succulent garlic balsamic steak, a tantalising feast for your senses.

    Method
    1. Step 1

      Combine oil and vinegar in a small jug. Reserve 2 tbs oil mixture in a bowl. Add garlic to remaining oil mixture in the jug and stir to combine. Brush beef with some of the garlic mixture. Season.

    2. Step 2

      Heat a barbecue grill or chargrill on medium-high. Cook steak for 2-3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 10 mins to rest.

    3. Step 3

      Meanwhile, brush eggplant, zucchini, combined capsicum and onion with any remaining garlic mixture. Cook, turning, on the grill for 6-8 mins or until tender and lightly charred.

    4. Step 4

      Thinly slice the beef. Divide the rocket, eggplant mixture and beef among serving plates. Top with the mozzarella and basil. Season with pepper and drizzle with reserved oil mixture. Serve with sourdough.