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It really is about your ingredients. Meat is a key factor. I like to use organic for the flavour and to support our lovely local growers. But like myself it is not always possible to use the best cuts or buy organic, especially if you are feeding seven most times as in my family. So we buy the best quality based on what we can afford at the time and whether our monthly pay has come in. But if you can’t afford the best, marinate it. Whether it is pineapple juice or my best friend Chrissie’s Chinese marinate recipe.
When using fruit and vegies go with what looks the freshest. Tomatoes - If they smell like a tomato they are going to taste like a tomato. Your best friends are your butcher and your fruiterer. Oh and boys stop playing with your meat! Let it caramelise on its own. If you feel like playing with it, resist the urge and go grab another cold one.
Salad and Dressing:
Timing is everything - peel and slice sweet potato into ½ cm discs.
Place on an oiled grill on low heat.
Place pine nuts into a small stainless steel bowl on the flat plate of the BBQ and toast, tossing regularly.
To make the dressing, chop the garlic finely.
Place in a bowl with the oil and balsamic vinegar.
Whisk the dressing adding a good pinch of sea salt flakes and a good grind of black pepper.
Remembering to check your pine nuts and sweet potato regularly.
Once that is done, turn your sweet potato so that it char grills evenly on both sides.
While the other side is cooking place your rocket, pine nuts, sliced red onion, dressing and crumbled fetta into a salad bowl.
Once sweet potato is cooked through, add to bowl and toss salad well.
Place rib fillets that are seasoned with salt and pepper onto the flat plate of BBQ with a little olive oil.
Cut ends off asparagus and drizzle with olive oil and put them onto the grill side of the BBQ.
Sprinkle them with a little of the salt flakes and a grind of pepper.
While the steak and asparagus are cooking, roll up the ham and slice into shreds.
Peel your banana and slice length ways and then in half.
Remember to keep an eye on your asparagus, as you don’t want to over cook it.
Your steaks should be ready to turn now.
After turning the steaks top with two pieces of banana per steak, flat side down.
Then place shredded ham on the top.
Cover with a large stainless steel bowl to create a steaming effect for the banana and ham to warm through.
While it is finishing itself off, plate up your asparagus and salad, leaving room for your steak.
Your steak should be ready now.
Remove bowl and place steak onto your plate trying not to lose your banana or ham.
Put a very generous dollop of the hollandaise sauce on top of your steak and drizzle a little on your asparagus.
Grab yourself a drink while your steaks rest and dig in.
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