INGREDIENTS

INSTRUCTIONS

1. Combine ingredients to make salsa. Chill.
2. Brush steak with a little oil to stop surface drying out and sticking to
bbq plate or char grill.
3. Cook on a hot bbq plate or char grill until well sealed (about 2-3
minutes each side for boneless cuts, 3-4 minutes each side for bone-in
cuts) before turning, using the juices which appear on uncooked side as an
indication when steak is ready to turn.
4. For rare, remove immediately after sealing. For medium or well done,
move to cooler part of bbq or reduce heat to medium/low and continue
cooking about 2-3 minutes each side for medium, 4-5 minutes each side for
well done.
5. Test steak is cooked to your liking by pressing with tongs rather than
cutting it. Cover and rest about 2 minutes before serving to retain
juiciness.
Serve with salsa and roasted potato wedges.
Recommended Cuts:
Boneless Steak:Sirloin [New York cut], rib eye [Scotch fillet], rump
[including eye, centre cut and tip], fillet, round eye medallion, eye of
silverside, blade, oyster blade or topside.Bone-in Steak:Blade, T-bone, rib
or sirloin [Porterhouse].
(Courtesy of Lachlan Bowtel, Meat & Livestock Australia)
Converted by MC_Buster.
Per serving: 65 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g
Protein; 14g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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