Barbecued tri-tip steak with Italian potato salad
An Italian take on a steak and potato salad
Serves
4 - 6
Prep Time
10 mins
Cook Time
20 mins
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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ShareIngredients
900g Quality Mark tri tip steaki
also known as eye fillet roast½ tsp kosher salt
black pepper
drizzle olive oil
1 bag rocket
fresh700g baby potatoes
⅓ cup basil pesto
½ cup pine nuts
50g Parmesan cheese
shaved
Method
Remove the steak from the refrigerator and allow it to come to room temperature.
Trim any sinew off carefully using a sharp knife.
Heat a barbecue with a lid on high until it has reached 250ºC.
Season the steak generously with salt and pepper and a little olive oil.
Cook the baby potatoes in boiling water until tender.
Cool, add the pesto to the baby potatoes and coat.
Drain the potatoes and allow to steam with the lid off to dry out.
Toast the pine nuts gently in a dry frying pan until golden.
Cook the steak on high with the lid down for 6 minutes on each side (55ºC inside) for rare, 7 minutes each side (60ºC inside) for medium rare, 8 minutes each side (60ºC inside) for medium and 9 minutes each side (70ºC inside) for well done.
Allow to rest for at least 15 minutes before serving.
Arrange the rocket leaves around a serving platter, topped with the pesto coated potatoes.
Add tri tip steak, thinly sliced against the grain.
Finally add Parmesan and a sprinkle of pine nuts.
Nutrition Information per Serving (325g)
This nutrition analysis is based on 6 serves.
