Barbecued Tri-Tip Steak with Italian Potato Salad
BBQ Steak and Potato Salad Recipe
Having a spring barbecue, then try this delicious steak recipe from Roz McIntosh. This tender beef cut is easy to prepare with simple ingredients: salt, pepper, and a little olive oil — no fancy marinade or spicy rub required.
Visually impressive, but easy to cook, the recipe will take you through the steps required to perfectly BBQ a savoury tri-tip steak and create an Italian-inspired potato salad salad to serve with it.
Recipe courtesy of Greenlea Butcher Shop.
Rate this recipe
Special Occasion & Entertaining,
900g Quality Mark tri tip steak
also known as eye fillet roast
½ tsp salt
drizzle olive oil
1 bag rocket
700g baby potatoes
⅓ cup basil pesto
½ cup pine nuts
50g parmesan cheese
Prepping the Meat
For the Salad
Remove the steak from the refrigerator and allow it to come to room temperature.
Trim any sinew off carefully using a sharp knife.
Heat a barbecue with a lid on high until it has reached 250ºC.
Season the steak generously with salt and pepper and a little olive oil.