Barbecued steak salad with grilled potato, mushroom and golden onion and garlic dressing
Marinade for steak
1kg rump or chump steak
Pineapple juice
2 tablespoons olive oil
2 cloves crushed garlic
1 teaspoon crushed black pepper
1 tablespoon balsamic vinegar
1 teaspoon sugar
Pour the pineapple juice over the steak and leave for 20 minutes - no more.
Take the steak from the juice and pat dry with kitchen paper.
Mix the other ingredients together and rub all over the steak.
Cover and marinate for at least 2 hours and up to 2 days.
Take out of the fridge for 20 minutes before cooking.
Season the steak with salt and grill to your liking on the barbecue or on a hot griddle pan.
Grilled potato and mushroom salad
10 baby potatoes, boiled and cooled completely
5 scallions, cut in half
10 closed cap mushrooms, halved
4 midi tomatoes, halved
Parsley for garnish
Cut the potatoes in half and brush the cut bit with oil.
Cut mushrooms in half and brush with oil.
Toss the scallions in oil.
Cook on the barbecue to mark the vegetables.
Place on a platter with the tomatoes and parsley scattered around.
Recipe continued>>
Sticky sesame glazed sausages>>
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