Char-grilled steak served with yellow pepper, red onion, tomato, cucumber, mustard, and coriander salsa.
Author: Meat & Livestock Australia
Serves: 4 person(s)
Preparation Time: 20 mins
1 large tomato, peeled and diced
1 small red onion, diced
1/2 yellow bell pepper, diced
4 Tbsp chopped coriander
1 tsp seeded prepared mustard
4 lean beef steaks, such as boneless trimmed top sirloin (3.5 oz each)
2 tsp canola oil
Brush steak with a little oil to stop surface drying out and sticking to cooking surface.
Cook on a hot barbecue plate or grill until well sealed before turning (about 2 to 3 minutes each side for boneless cuts, 3 to 4 minutes each side for bone-in cuts), using the juices which appear on uncooked side as an indication when steak is ready to turn.
For rare, remove immediately after sealing. For medium or well done, move to cooler part of barbecue or reduce heat to medium/low and continue cooking about 2 to 3 minutes each side for medium, 4 to 5 minutes each side for well done.
Test steak to see if it is cooked to your liking by pressing with tongs rather than cutting it. Cover and rest about 2 minutes before serving to retain juiciness.
Boneless Steak: Sirloin (New York cut), rib eye, rump (including eye, center cut and tip), fillet, round eye medallion, blade, or topside.
Bone-in Steak: Blade, T-bone, rib, or sirloin (Porterhouse).
Serving suggestions and varied steaks are not included in the nutritional analysis.
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