Because Australians know their way around a barbecue โ and great beef makes it legendary
The BBQ steak in your share is a generous, well-suited-to-high-heat cut. Grass-fed beef responds a little differently to high heat than grain-fed โ the lower overall fat content means a marinade helps enormously, and the cook time should be slightly shorter than you might expect.
Ingredients
- 1 Your Farmer BBQ steak (~380g)
- Option 1 โ soy marinade (choose one option):
- 3 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 2 cloves garlic, grated
- 1 tsp brown sugar
- Cracked pepper
- Option 2 โ smoky dry rub:
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp cayenne pepper
- 1/2 tsp brown sugar
Instructions
Choose ONE: marinade or dry rub. For the marinade, whisk the Option 1 ingredients together, coat the steak, and refrigerate for at least 2 hours (overnight preferred) โ pat dry before cooking. For the dry rub, combine the Option 2 ingredients and coat the steak all over, then leave at room temperature for 30โ45 minutes.
~380g BBQ steakPreheat the BBQ for 10โ15 minutes on high.
Cook the steak over direct high heat โ 4โ5 minutes per side for a 380g steak at medium (about 60ยฐC in the centre).
Rest for 8 minutes before slicing.
Serve with chimichurri (see our rump steak recipe) or a simple garlic butter.
Appears in
Pack A & Pack C shares โ BBQ Steak (~380g)
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๐ก Let your BBQ preheat for a minimum of 10โ15 minutes. A hot grill means a good sear; a good sear means a crust; a crust means all the flavour stays where it belongs.
Pack A and C put the BBQ steak on your table. Fire up the barbie. Join the Your Farmer community. ๐ฅ
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Read moreabout Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
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