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This Week's Specials

MB Cafe

MB Cafe

MB Cafe

Busy getting children off to school? Swing by The Meat Barn café on the way home from the school drop off and enjoy a quality takeaway coffee. We use reputable Mocopan coffee and constantly receive comments on the taste. There’s also loads of free parking!

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Gourmet Sausages

Gourmet Sausages

Gourmet Sausages

Throwing a snag on the barbie may be a popular past time, but it’s The Meat Barn’s award-winning sausages that are adding a flavour delight to dinner tables across south-west Victoria.

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recipe of the week... MORE RECIPES

Spicy rump steaks with barbecued potatoes

 

Ingredients

2 1/2 tablespoons olive oil
1 garlic clove, crushed
1 teaspoon chilli powder
2 teaspoons dried thyme
1 teaspoon ground coriander
1/2 teaspoon cracked black pepper
1 tablespoon barbecue sauce
4 (150g) beef rump steaks
750g red rascal potatoes
Mixed salad, to serve

Method

Step 1 Combine 1 1/2 tablespoons oil, garlic, chilli, thyme, coriander, pepper and barbecue sauce in a small bowl.

Step 2 Place steaks in a large, shallow glass or ceramic dish. Spoon spice mixture over steak. Turn to coat. Cover. Refrigerate for about 1 hour, if time permits.

Step 3 Meanwhile, cook potatoes in large saucepan of boiling water for about 7 to 8 minutes or until just tender. Drain. Rinse under cold water.

Step 4 Set aside for 10 minutes or until cool enough to handle. Cut diagonally into 1cm thick slices. Transfer potato to a bowl. Add remaining oil. Toss to coat.

Step 5 Heat a barbecue grill on medium-high heat. Place steaks on the grill. Season with salt. Cook steak for 4 to 5 minutes each side, for medium, or until cooked to your liking.

Step 6 Transfer to a plate. Cover with foil. Set aside for about 5 minutes to rest.

Step 7
Cook potato slices for about 2 minutes each side or until charred. Serve steak and potato with salad.