I love this dish as it’s another one that’s quick and easy to make with very little prep time and a relatively short cooking time.
For cooking steak on the BBQ opt for a good quality premium cut – I choose eye fillet, known in the UK as fillet steak and in the US as beef tenderloin. Always choose grass fed and grass finished beef, it tastes better and is much better for the animal and better for the planet.
Beef steak is an excellent source of protein and is high in B12, zinc and iron and the iron is steak is highly absorbable by the body.
BBQ with your favourite vegetables – here I’ve suggested capsicum (belle pepper) and eggplant (aubergine) but zucchini (courgettes) work really well too, as does broccolini drizzled with some chilli oil.
- 2 x eye fillet steak fillets – approx 150g – 200g / 5.5oz – 7oz each (these instructions are for fillets around 3cm or 1 ¼ inch thick)
- 1 medium sized eggplant/augergine
- 1 red capsicum/belle pepper
- 1 yellow capsicum/belle pepper
- 80g / 3 oz rocket/arugula
- 12 cherry tomatoes
- 3 tablespoons olive oil
- 1.5 tablespoons good quality balsamic
- Salt and pepper to season
- Heat the BBQ to a high heat (for most BBQs you’ll need to allow at least 5 minutes to heat)
- Slice the eggplant/aubergine into slices approx 1.5cm or just over half an inch thick and drizzle with a little oil
- Cut the capsicum/belle pepper into chucks approx 2cm or ¾ of an inch thick and also drizzle with a little oil
- Place on the BBQ – the eggplant will need to cook for approx 10 minutes each side until golden brown. The capsicum will need to cook turning several times for about 12-15 minutes until lightly charred but not too black
- Season the steak on both sides and drizzle with a little olive oil olive oil (it should be lightly covered in oil all over)
- Place the steak on the BBQ and cook for approx 3 minutes each side then turn and cook for an additional 1.5 minutes each side for a medium-rare steak or an additional or 2-3 minutes each side if you prefer it more cooked.
- Remove the steak from the BBQ, cover in foil and allow to rest for 5 minutes
- When the vegetables are done, remove from the BBQ
- Cut the cherry tomatoes in two and place in a large salad bowl with the rocket/arugala
- Mix through half the capsicum/belle peppers and eggplant/aubergine (place the other half in the fridge, it will keep for several days and make a delicious marinated-style vegetable addition to your salads)
- Mix 1.5 tablespoons olive oil and 1.5 tablespoons balsamic, drizzle over the salad and mix through well
- Serve with the BBQ steak