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Barbecued Tri-Tip Steak with Italian Potato Salad

BBQ Steak and Potato Salad Recipe

4 - 6

Serves

10 mins

Prep Time

20 mins

Cook Time

Roz McIntosh

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.

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High Protein

High Iron

Ingredients

Steak

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900g Quality Mark tri tip steak

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also known as eye fillet roast

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½ tsp salt

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black pepper

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drizzle olive oil

Salad

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1 bag rocket

fresh

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700g baby potatoes

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⅓ cup basil pesto

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½ cup pine nuts

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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.

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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