How To Cook Steak On Grill

How to cook steak on grill, looking for these recipes? check this for 3 best How to cook steak on grill: Grilled steak with ratatouille and garlic toasts,Grilled steak with beetroot and chickpea salad,Open steak sandwiches


Open steak sandwiches

Image credit: Jeremy Simons –


  • 2 vine-ripened tomatoes
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 clove garlic
  • 1/2 bunch flat-leaf parsley
  • 4 sprigs basil
  • 1 tablespoon baby capers
  • 1 lemon
  • 4 thick slices sourdough bread
  • 4 x 175g beef fillet steaks
  • 1/2 radicchio treviso (see note)
  • 1 bunch rocket
  • 150g (1/2 cup) mayonnaise


  • Step 1
    Preheat oven to 200C. Cut tomatoes in quarters and place on an oven tray. Drizzle with 1 teaspoon oil and season with salt and freshly ground black pepper. Roast for 10 minutes or until tomatoes start to soften.
  • Step 2
    Meanwhile, place garlic and a pinch of salt in a mortar and gently pound with a pestle to a paste. Tear over parsley and basil leaves, add capers, then pound until leaves are bruised. Add 1 1/2 tablespoons oil, then zest over lemon and squeeze in juice. Season and stir to combine. Makes 2/3 cup.
  • Step 3
    Preheat chargrill pan over high heat. Brush both sides of bread with 1 tablespoon oil, then cook for 1 minute each side or until lightly charred. Divide among plates. Keep pan over heat.
  • Step 4
    Slice beef fillets in half horizontally to make 8 thin steaks. Brush with remaining 1 teaspoon oil, season, then cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate, loosely cover with foil and rest for 5 minutes.
  • Step 5
    Meanwhile, trim radicchio and separate leaves. Place in a large bowl. Add rocket, drizzle with 1 tablespoon herb dressing and toss to combine.
  • Step 6
    Spread chargrilled bread with mayonnaise. Top with radicchio salad, steaks and tomatoes, then drizzle with remaining herb dressing to serve.


Grilled steak with ratatouille and garlic toasts

Image credit: Jeremy Simons, Andrew Young & Craig Wall –


  • 1 1/2 tablespoons olive oil
  • 8 slices crusty bread
  • 2 garlic cloves, halved
  • 4 (150g each) beef rump steaks


  • 1/3 cup olive oil
  • 2 medium (800g) eggplant, cut into 3cm pieces
  • 2 brown onions, chopped
  • 2 red capsicums, cut into 3cm pieces
  • 1 large zucchini, halved lengthways, thickly sliced
  • 4 garlic cloves, thinly sliced
  • 400g jar napoletana pasta sauce


  • Step 1
    Make Ratatouille: Heat 1 1/2 tablespoons of oil in a large heavy-based saucepan over medium-high heat. Add half the eggplant. Cook, stirring occasionally, for 5 minutes until browned and just soft. Transfer to a large bowl. Repeat with 1 1/2 tablespoons of oil and remaining eggplant.
  • Step 2
    Heat remaining oil in pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes until onion has softened. Stir in capsicum, zucchini and garlic. Cook, stirring, for 1 minute or until fragrant. Return eggplant to pan with napoletana sauce and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes or until vegetables are tender. Season.
  • Step 3
    Heat barbecue chargrill on high heat. Drizzle steaks with 1/2 tablespoon oil. Rub to coat. Cook for 3 to 4 minutes each side, for medium, or until cooked to your liking.
  • Step 4
    Meanwhile, drizzle bread with remaining oil. Cook for 2 to 3 minutes each side or until lightly charred. Transfer to a plate. Rub with garlic. Serve with ratatouille and steaks.


Grilled steak with beetroot and chickpea salad

Image credit: Andrew Young –


  • 2 teaspoons olive oil
  • 120g bag four leaf salad mix
  • 400g can chickpeas, drained, rinsed
  • 450g can baby beets, drained, halved
  • 1/2 red onion, thinly sliced
  • 1/2 x 350g jar marinated fetta, reserving 2 tablespoons marinating oil


  • Step 1
    Brush steaks with oil. Season with salt and pepper. Heat a chargrill pan over high heat. Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking. Stand steaks, loosely covered with foil, for 5 minutes.
  • Step 2
    Combine salad leaves, chickpeas and beets in a large bowl. Top with onion and fetta. Drizzle over marinating oil. Toss to combine.
  • Step 3
    Serve steaks with salad.

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