Name: Barbecued garlic steak with Chilean salsa
Prep time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 2 tomatoes, finely chopped; 40.00 ml coriander, finely chopped; 1 spring onion, finely chopped; 1 fresh jalapeño chilli, seeded, finely chopped; 42.00 gm lemon juice; 60ml olive oil; 7.20 gm garlic salt; 1 tsp cracked black pepper; 4 Beef Porterhouse Steaks; Iceberg lettuce wedges, to serve; Cucumber sticks, to serve; Coriander sprigs, to serve

Barbecued garlic steak with Chilean salsa

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Prep Time:
35 minutes

Cook Time:

Total Time:
35 minutes

Spice up grilled steak with homemade jalapeno salsa.

Ingredients:

2 tomatoes, finely chopped
40.00 ml coriander, finely chopped
1 spring onion, finely chopped
1 fresh jalapeño chilli, seeded, finely chopped
60ml olive oil
7.20 gm garlic salt
1 tsp cracked black pepper
4 Beef Porterhouse Steaks
Iceberg lettuce wedges, to serve
Cucumber sticks, to serve
Coriander sprigs, to serve

Instructions:

In a small bowl, mix together the tomato, chopped coriander, onion, jalapeño, lemon juice, and 2 tablespoons of oil. Let it sit for 10 minutes to enhance the flavors.
In a small bowl, mix together the garlic salt, pepper, and remaining oil. Rub this mixture over the steaks. Heat a barbecue grill or chargrill to medium-high heat. Grill the steaks for 4 minutes on each side for medium doneness or to your preference. Place the cooked steaks on a plate, cover with foil, and let them rest for 5 minutes before serving.
Arrange the steaks, lettuce, and cucumber on serving plates. Drizzle salsa over the steaks and garnish with fresh coriander sprigs before serving.

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