Tuscan steaks with tomato-basil vinaigrette

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5 min


6 to 8 servings

* PLUS Grilling Time: 6 minutes


  • 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.

Nutrition (per serving)

  • Calories
  • 177,
  • Protein
  • 21.5 g,
  • Carbohydrates
  • 3.5 g,
  • Fat
  • 8.3 g,
  • Fibre
  • 0.8 g,
  • Sodium
  • 279 mg.

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.