Quick Cook Steak, Chopped Salad with Street BBQ Brazilian

Ingredients

For the Steak

2 x 150-200g Primal steaks – rump, sirloin, scotch/cube OR Secondary steaks – thin flank, blade, skirt, hanger

1 x Street BBQ Brazilian

For the Salad
½ cos lettuce, roughly chopped
4 cherry tomatoes, quartered
¼ cucumber, sliced and quartered
¼ avocado, diced
¼ cup grated or diced cheese like parmesan, cheddar or gorgonzola
Olive Oil

Shakes of Street BBQ Brazilian

1. You can also add any other favourite ingredients to this salad like sliced fennel, soft herbs, grated carrot or chopped radish or boiled egg

For the Dressing

1 part mustard
1 part red wine vinegar
2 parts extra virgin olive oil (I use Cobram Estate Classic or Garlic Infused)
½ teaspoon Street BBQ Brazilian
Steak resting juices from foil (see below, optional)

Method

Heat your BBQ on high. Sprinkle the steaks heavily on one side with Street BBQ Brazilian, let sit.

For the salad. Add to a bowl the lettuce, cherry tomatoes, cucumber, avocado, cheese plus any extra ingredients you want to include and mix together. Sprinkle the salad with Street BBQ Brazilian and toss together with the steak dressing (see below).

For the steak dressing. Add the ingredients to a jar, screw the top on tight and shake for 20 seconds. Pour this over your salad when ready to serve.

Lightly oil your steak and apply a little more rub then place on the grill, rub side down and cook 2-4 minutes until lightly charred. Sprinkle more rub on the top of the non-seasoned side of the steak, then turn over and grill for a further 3-5 minutes.

Remove from heat, place steaks into tin foil and lightly wrap to rest for 4-5 minutes. Slice the steak and arrange on a plate with the chopped salad.

Matt’s Meat Tips

Make sure your meat is at room temperature before cooking, at least 20 mins but 1 hour is better.

The internal temperature should be 55-60c for a medium rare steak and soft to touch. Add an additional 2-3 minutes, to the above timing, on one side at a lower temperature to achieve medium (60-65c) to medium well (65-69c).