About this recipe:A change in proportions is the secret here. Cook a generous serving of vegetables on the barbecue alongside steaks to create a nutritionally balanced meal. For best results, the meat needs to marinate for at least 2 hours.
Rachel Warren Chadd
3 tablespoons olive oil
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
2 garlic cloves, finely chopped
1 teaspoon each dried basil and oregano
good pinch of chilli flakes
good pinch of freshly ground black pepper
4 lean rump steaks, about 115g (4oz) each, trimmed of all fat
2 red or green peppers, cut lengthways into 2.5cm (1in) strips
3 courgettes, each cut lengthways into 4 strips
2 red or yellow onions, cut across into 1cm (1/2in) slices
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Method Prep:20min › Cook:20min › Ready in:40min
To make the marinade, mix together the oil, vinegar, mustard, garlic, basil, oregano, chilli flakes and pepper in a small bowl.
Place the steaks in a dish just large enough to hold them in one layer and pour over the marinade. Turn the steaks in the marinade to coat both sides. Cover and leave to marinate in the fridge for at least 2 hours.
Remove the steaks from the refrigerator and allow to come to room temperature. Pour off the marinade into a small bowl. Prepare a charcoal fire, setting the rack 10–13cm (4–5in) above the heat, or preheat the grill to high.
Place the steaks on the barbecue, or under the grill, and cook for about 6 minutes on each side for medium, or to taste. Meanwhile, using a small brush, coat the vegetable pieces with the reserved marinade.
Transfer the steaks to a platter, cover with foil and keep warm. Add the vegetables to the barbecue or grill and cook until browned and softened, turning once and brushing twice with the remaining marinade. Serve the vegetables with the steaks.