Name: Barbecued steak and vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: olive oil cooking spray; 2 red capsicum, quartered lengthways; 3 zucchini, quartered lengthways; 400g orange sweet potato, peeled, thinly sliced; 2 (200g each) beef porterhouse steaks, trimmed; 20.00 ml balsamic vinegar; 13.80 gm olive oil; 82.50 ml basil leaves, shredded

Barbecued steak and vegetables

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Savor a delightful outdoor meal with tasty grilled steak and veggies.

Ingredients:

olive oil cooking spray
2 red capsicum, quartered lengthways
3 zucchini, quartered lengthways
400g orange sweet potato, peeled, thinly sliced
2 (200g each) beef porterhouse steaks, trimmed
20.00 ml balsamic vinegar
13.80 gm olive oil
82.50 ml basil leaves, shredded

Instructions:

Heat up the barbecue grill on high. Lightly coat the capsicum, zucchini, and sweet potato with oil.
Grill capsicum skin side down until charred, about 15 minutes. Meanwhile, grill zucchini and sweet potato for 7 minutes, then flip and continue cooking for 7 to 8 minutes until golden and tender. Place charred capsicum in a sealed bag for 5 minutes, then peel off skin and slice into strips. Set vegetables on a plate, cover with foil to keep warm.
Spritz steaks with oil and generously season with freshly ground black pepper. Grill for 3 minutes per side for medium doneness, or to your preference. Transfer to a plate, cover with foil, and let rest for 5 minutes. Whisk vinegar, oil, salt, and pepper in a jug.
Slice the steak against the grain, arrange the vegetables on plates, top with the steak, sprinkle with fresh basil, drizzle with the oil mixture, and serve.

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