BBQ Steak and Potatoes with Greens and Pistou Dressing
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BBQ Steak and Potatoes with Greens and Pistou Dressing
Ingredient
2 x Graze beef Porterhouse steaks
2 tablespoons olive oil
Sea salt to taste
2 bunches baby broccoli, trimmed
200g green beans, trimmed
400g potatoes, boiled with skin on and cooled
Pistou:
½ cup parsley , washed
½ cup coriander, washed
½ cup basil, leaves picked
1 clove garlic, peeled
½ cup Red Island olive oil
2 tablespoons lemon juice
2 teaspoons honey
Method
To make the pistou, place all the ingredients into the jug of a stick blender or food processor, season with salt and blitz until smooth.
Heat a BBQ plate over a medium/high heat. Season the steaks with half the oil and sea salt. Place the steaks onto the BBQ and cook for 3 minutes each side, or until cooked to your liking. Allow the steaks to rest before slicing into strips.
Cut the cooled potatoes into 1cm rounds and toss potatoes, beans and broccoli with remaining oil. Grill the potatos and greens on the BBQ for 3-4 minutes, or until the greens are tender and the potatoes crispy.
Toss the greens in a little pistou when they are hot off the grill.
To serve, place the grilled potatoes, greens and sliced beef onto a serving platter. Drizzle over the remaining pistou onto the beef and greens while still warm. Serve with Crusty bread and crisp green salad leaves.
Recipe by Courtney Roulston
