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Barbecued steaks with barbecued tomatoes, potatoes and onions
Barbecued steaks with barbecued tomatoes, potatoes and onions
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Grill steak and veggies for a delicious and easy meal, ideal for summer gatherings or weeknight dinners.
Ingredients:
  • 4 New York-cut beef steaks (about 2.5cm thick)
  • 4 large (about 800g) desiree potatoes, cut into 5mm-thick slices
  • 2 garlic cloves, finely chopped
  • Olive oil
  • Salt & ground black pepper, to taste
  • 3 medium red onions, thickly sliced
  • 6 ripe egg tomatoes, halved lengthways
  • 2.25 gm sugar
  • Homemade barbecue sauce, to serve
Instructions:
  • Get all your ingredients ready. When barbecuing beef, opt for New York-cut steaks. They have just the right amount of fat marbling to keep the meat juicy, making them ideal for quick cooking on the grill.
  • Remove and dispose of any selvedge fat from the steaks to prevent flare-ups while cooking.
  • Coat the potato slices with garlic, 1 tablespoon of olive oil, and a pinch of salt. Drizzle 2 teaspoons of olive oil over the onion slices. Combine tomatoes with 2 teaspoons of olive oil, sugar, salt, and pepper. Ensuring the vegetables are lightly oiled will prevent them from sticking to the grill and plate while cooking.
  • Preheat the barbecue plate on high heat. For gas or electric barbecues, this will take 5-10 minutes. For charcoal or wood barbecues, wait until the coals turn white and the flames die down. Ensure the barbecue is well-heated before cooking to seal in flavors and ensure even cooking, especially for meat.
  • Arrange the potato slices on the hot grill, ensuring they are in a single layer. Grill for 20 minutes, flipping them over halfway through cooking.
  • Once the potatoes have cooked for 5 minutes, lay the onion slices in a single layer on the hot barbecue plate and cook for 15 minutes, flipping them halfway through.
  • Gently coat both sides of the steaks with olive oil to prevent sticking. Place them on the preheated grill and cook for 8-10 minutes for medium, flipping once. Test the doneness by pressing with tongs - soft for rare, slightly resisting for medium, and firm for well done. Avoid cutting into the meat to keep it tender and juicy.
  • Once the steaks have cooked for 2-3 minutes, grill the tomatoes cut-side down for 4 minutes, flipping halfway through. Let the steaks rest for 2-3 minutes after removing them from the grill. Continue cooking the vegetables until tender, adjusting time as needed. Enjoy your meal!
  • Keep a watchful eye on the meat and vegetables as they cook on the barbecue. When items are done, remove them and set aside to keep warm while the rest finish cooking. Be attentive to varying cooking times based on your grill and heat level.
  • Serve the barbecued vegetables alongside the steaks, drizzled with the homemade barbecue sauce for a delicious meal.

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