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2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp garlic salt
2 large ripe tomatoes
1/2 small red onion, finely chopped
1/2 cup chopped fresh basil
1 tp 1.5 kg top sirloin steak, at least 3/4-in. thick
1 tbsp steak spice
Lightly oil grill and heat barbecue to medium-high. In a large bowl, stir oil with vinegar and garlic salt. Slice tomatoes in half and squeeze out and discard seeds. Coarsely chop. Stir into oil mixture with onion and basil.
Rub steaks with steak spice. Barbecue steaks, uncovered, until meat gives slight resistance when pressed, 3 to 5 minutes per side for medium-rare. Remove to a cutting board and let stand, covered, 5 minutes. Thinly slice, then arrange on a platter or plates. Spoon tomato mixture overtop.
Calories 177, Protein 21.5g, Carbohydrates 3.5g, Fat 8.3g, Fibre 0.8g, Sodium 279mg.
A shake of bottled steak spice (sold in most supermarkets) is all you need to flavour a thick juicy steak or just about anything else you want to toss on the barbecue. Then top it off with a fresh, tangy tomato salsa that takes less than 5 minutes to make.