Preparation time: 5 minutes
Cooking time: 10 minutes
8 thin sirloin steaks or scotch fillet steaks
1 tbsp chopped dried rosemary leaves or dried oregano
2 red onions, halved and sliced
1 Lebanese cucumber, peeled and chopped
1 medium tomato, chopped
a few basil leaves
4 pc Turkish bread, split and toasted
1. Brush the steaks lightly with oil. Season the steaks with a little sea salt and freshly ground pepper, and then rub the rosemary over steaks. Preheat the barbecue to hot before adding the steaks.
2. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm. Brush the steaks with a little lemon or lime juice to prevent the herb and spice rub burning as the steaks cook.
3. Remove steaks from heat, loosely cover with foil and rest steaks for 2 to 4 minutes before serving. While the steaks rest, barbecue the onion until soft. Combine the cucumber, tomato and basil leaves. Serve the steaks on the toasted bread with barbecued onions, and the salad.
Scotch fillet steak is sometimes called boneless rib eye or rib fillet. This steak is one of the most popular steaks. It’s juicy, tender and full of flavour.
Best beef cuts for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump.
Don’t crowd the steaks on the barbecue. This reduces the heat the on the plate or grill. The steaks will then release juices and begin to stew.