DJ BBQ’s Italian rump steak and grilled veggie salad
Cook: 35 Mins
plus marinating and standing
Price: £4.64 per serving
- 2 x 255g packs Extra Special Aberdeen Angus Rump Steak
- 250ml bottle Asda Tangy Garlic & Herb Dressing
- 2 courgettes, sliced
- 2 onions, sliced into rings
- 10 mushrooms, halved if large
- 1 large aubergine, sliced into 2cm disks
- 1 bunch spring onions, left whole and trimmed
- 300g asparagus, trimmed
- 3 mixed peppers, deseeded and quartered
- 2tbsp olive oil
- 325g baby tomatoes
- Small handful fresh herbs, such as thyme and/or rosemary
- 60g pack Grower’s Selection Mixed Chillies, diced (optional)
Put the steak in a large bowl and pour over the dressing. Leave, covered, in the fridge for at least 2 hrs – but for best results, leave to marinate the night before.
Remove the bowl from the fridge 30-60 mins before grilling. Lift the steaks out of the marinade and put on a rack over the bowl to let the excess drip off. Too much sauce will cause flare-ups on the barbecue.
Put all the veg except the tomatoes, herbs and chillies in a large bowl and drizzle over the olive oil. Season with black pepper and mix well.
Set the coals in your barbecue pan for a half-and-half technique – see tip above – to give you an indirect heat zone and a direct heat zone. If you’re cooking indoors, use a griddle pan or large frying pan over a high heat. If the pan starts to smoke or sizzle, turn it down to a lower heat.
Grill the vegetables until softened. You can do this in indoors if you don’t have enough space on your barbecue.
When ready to cook the steak, move the veg to the cooler side of the barbecue. Put the steak on the hot side for 1-2 mins on each side to sear – you want to achieve griddle marks. If you get flame flare-ups, move the steak to the indirect-heat side for a bit – it will still cook.
Grill the steaks for 2-3 mins on each side for medium-rare, or longer for more well done. The exact time will depend on the heat of your barbeque.
When cooked to your liking, remove to a board or plate and leave to rest, covered.
Meanwhile, return the cooked veg to a bowl and toss through the tomatoes, herbs, and chillies, if using.
Lay the veg on a large platter or board. Slice the steak and arrange on the veg, pouring any steak juices over the top.