Barbecued tri-tip steak with Italian potato salad
An Italian take on a steak and potato salad
4 - 6
Serves
10 mins
Prep Time
20 mins
Cook Time
Recipe author
Roz McIntosh
Having a spring barbecue, then try this delicious steak recipe from Roz McIntosh. This tender beef cut is easy to prepare with simple ingredients: salt, pepper, and a little olive oil — no fancy marinade or spicy rub required.
Visually impressive, but easy to cook, the recipe will take you through the steps required to perfectly BBQ a savoury tri-tip steak and create an Italian-inspired potato salad salad to serve with it.
Recipe courtesy of Greenlea Butcher Shop.
Having a spring barbecue, then try this delicious steak recipe from Roz McIntosh. This tender beef cut is easy to prepare with simple ingredients: salt, pepper, and a little olive oil — no fancy marinade or spicy rub required. Visually impressive, but easy to cook, the recipe will take you through the steps required to perfectly BBQ a savoury tri-tip steak and create an Italian-inspired potato salad salad to serve with it.
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Ingredients
Steak
900g Quality Mark tri tip steak
i
also known as eye fillet roast
½ tsp salt
black pepper
drizzle olive oil
Salad
1 bag rocket
fresh
700g baby potatoes
⅓ cup basil pesto
½ cup pine nuts
50g Parmesan cheese
shaved
Method
Prepping the Meat
For the Salad
BBQ Steps
To Serve
1
Remove the steak from the refrigerator and allow it to come to room temperature.
Start Timer
2
Trim any sinew off carefully using a sharp knife.
3
Heat a barbecue with a lid on high until it has reached 250ºC.
4
Season the steak generously with salt and pepper and a little olive oil.
Nutrition Information per Serving (325g)
This nutrition analysis is based on 6 serves.
Energy
2167kJ (518 kcal)
Protein
39.6g
Total Fat
30.2g
Saturated Fat
9.1g
Carbs
20.5g
Dietary Fibre
3.4g
Sodium
331mg
Iron
5.4mg
Zinc
7.0mg
Vitamin B12
1.5µg
