This was Neil Perry's choice for a harbour front barbecue with the Opera House and Sydney Harbour Bridge as a backdrop.
Remove the steaks from the refrigerator 2 hours before you intend to start cooking. Preheat the barbecue to hot. (This could take up to 1 hour if using natural fuel or 15 minutes for a gas barbecue.) Ensure the grill bars are clean.
Brush the steaks with oil and season liberally with sea salt only before placing on the grill at a 45 degree angle to the grill bars for a couple of minutes. When halfway through cooking that side, turn the steaks 45 degrees in the opposite direction to make nice criss-cross grill marks. When done, turn them over and cook the other side. Put the steaks on a plate, cover with foil and place near the barbecue to keep warm. Rest for 10 minutes.
For the grilled salad, make sure the grill bars are hot and clean. Brush the zucchini, eggplant and tomato with oil and sprinkle with sea salt. Chargrill the vegetables on both sides until tender. Combine the vegetables in a bowl, add the balsamic vinegar, pepper and oil and combine. Cool, then add the parsley and check the seasoning. For the garlic and parsley dressing, on a chopping board with a little sea salt, crush the garlic, add the parsley leaves and chop until you have a paste. Place in a bowl and add the oil, season with freshly ground pepper, squeeze in the lemon juice and mix to combine.
To serve, slice the rested steak and place across a bed of the grilled salad. Drizzle with the garlic and parsley dressing and parmesan flakes if desired.
One of Australia’s gifts to the wine world has been the blending of cabernet and shiraz, so why not try one of those here?
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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