DJ BBQ steak 1

DJ BBQ’s Italian rump steak and grilled veggie salad

"This sure-fire recipe reminds me of the way my dad cooks steaks – and it will rock your taste buds big time!"

, 23 May 2020

(10 votes)

DJ BBQ’s Italian rump steak and grilled veggie salad

  • Cook: 35 Mins
    plus marinating and standing

  • Serves: 4

  • Price: £4.64 per serving

DJ BBQ’s top grilling tip: When grilling on a barbecue, you need to use indirect heat as well as direct heat. To achieve a half-and-half technique, arrange the coals on just one side of the barbecue, leaving the other half free. This indirect-heat side (the goof-proof zone!) gives you a safe area to move your food to when there’s a flare-up from the fats or marinade.

Nutritional Info
Each 712g serving contains

  • Energy

    1609KJ

    384KCAL

    19%

  • Fat

    15.0g

    low

    21%

  • Saturates

    3.6g

    low

    18%

  • Sugars

    22.1g

    low

    25%

  • Salt

    0.57g

    low

    10%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 226kJ/54kcal.
Ingredients
  • 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)
Method

  • 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.