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BBQ Beef with Salsa Verde


  • Corn and mushrooms

  • Salsa Verde


  • 1.

    On a tray pour in the oil, add in the rosemary, garlic, salt & pepper.

  • 2.

    Place the beef on the tray and cover with the oil and rosemary mix.

  • 3.

    Place onto a hot bbq and seal for 2-4 minutes, then turn and do the same, until all the beef is sealed. (About 20 minutes cooking time all up)

  • 4.

    While the meat is resting, coat the mushrooms with the oil & rosemary mix and place onto the bbq.

  • 5.

    Cook on both sides for 3 minutes each or until cooked.

  • 6.

    Rest the meat for 10 minutes until ready to carve into medallions.

  • 7.

    Serve with Salsa verde, mushrooms and chilli corn.

  • Corn and mushrooms:

  • 1.

    Submerge corn husks in water and place onto hot bbq – turn every 5 minutes (about 20 minutes cooking time)

  • 2.

    Peel off husks and brush on the chilli lime butter from the prawns,

  • 3.

    Cook for a couple of minutes just before serving.

  • Salsa Verde:

  • 1.

    Soak bread in ½ the oil for 30 minutes, crumble and place in a food processor with the rest of the salsa verde ingredients.

  • 2.

    Blend until a nice paste forms.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Grenache and Other Whites are the best wines to pair with BBQ Beef with Salsa Verde.


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