Recipes
DJ BBQ's Italian rump steak and grilled veggie salad
"This sure-fire recipe reminds me of the way my dad cooks steaks – and it will rock your taste buds big time!"
"This sure-fire recipe reminds me of the way my dad cooks steaks – and it will rock your taste buds big time!"
(10 votes)
Cook: 35 Mins
Serves: 4
Price: £4.64 per serving
Nutritional Information
Each 712g serving contains
Energy
1609kj
384kcal
1609kj
384kcal
19%
Fat
15.0g
15.0g
Med
21%
21%
Saturates
3.6g
3.6g
Med
18%
18%
Sugars
22.1g
22.1g
High
25%
25%
Salt
0.57g
0.57g
Med
10%
10%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
226kj/54kcal
Typical energy values per 100g:
226kj/54kcal
Ingredients
2 x 255g packs Extra Special Aberdeen Angus Rump Steak
250ml bottle Asda Tangy Garlic & Herb Dressing
2 courgettes, sliced
2 onions, sliced into rings
10 mushrooms, halved if large
1 large aubergine, sliced into 2cm disks
1 bunch spring onions, left whole and trimmed
300g asparagus, trimmed
3 mixed peppers, deseeded and quartered
2tbsp olive oil
325g baby tomatoes
Small handful fresh herbs, such as thyme and/or rosemary
60g pack Grower’s Selection Mixed Chillies, diced (optional)
Method
1
Put the steak in a large bowl and pour over the dressing. Leave, covered, in the fridge for at least 2 hrs – but for best results, leave to marinate the night before.
2
Remove the bowl from the fridge 30-60 mins before grilling. Lift the steaks out of the marinade and put on a rack over the bowl to let the excess drip off. Too much sauce will cause flare-ups on the barbecue.
3
Put all the veg except the tomatoes, herbs and chillies in a large bowl and drizzle over the olive oil. Season with black pepper and mix well.
4
Set the coals in your barbecue pan for a half-and-half technique – see tip above – to give you an indirect heat zone and a direct heat zone. If you’re cooking indoors, use a griddle pan or large frying pan over a high heat. If the pan starts to smoke or sizzle, turn it down to a lower heat.
5
Grill the vegetables until softened. You can do this in indoors if you don’t have enough space on your barbecue.
6
When ready to cook the steak, move the veg to the cooler side of the barbecue. Put the steak on the hot side for 1-2 mins on each side to sear – you want to achieve griddle marks. If you get flame flare-ups, move the steak to the indirect-heat side for a bit – it will still cook.
7
Grill the steaks for 2-3 mins on each side for medium-rare, or longer for more well done. The exact time will depend on the heat of your barbeque.
8
When cooked to your liking, remove to a board or plate and leave to rest, covered.
9
Meanwhile, return the cooked veg to a bowl and toss through the tomatoes, herbs, and chillies, if using.
10
Lay the veg on a large platter or board. Slice the steak and arrange on the veg, pouring any steak juices over the top.