Barbecued Tri-Tip Steak with Italian Potato Salad
BBQ Steak and Potato Salad Recipe
4 - 6
Serves
10 mins
Prep Time
20 mins
Cook Time
Recipe author
Roz McIntosh
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.
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High Protein
High Iron
Ingredients
Steak
900g Quality Mark tri tip steak
i
also known as eye fillet roast
½ tsp salt
black pepper
drizzle olive oil
Salad
1 bag rocket
fresh
700g baby potatoes
⅓ cup basil pesto
½ cup pine nuts
50g Parmesan cheese
shaved
Method
Prepping the Meat
For the Salad
BBQ Steps
To Serve
1
Remove the steak from the refrigerator and allow it to come to room temperature.
Start Timer
2
Trim any sinew off carefully using a sharp knife.
3
Heat a barbecue with a lid on high until it has reached 250ºC.
4
Season the steak generously with salt and pepper and a little olive oil.
Nutrition Information per Serving (325g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2167 kJ (518 kcal)
Protein
39.6g
Total Fat
30.2g
Saturated Fat
9.1g
Carbs
20.5g
Sugars
1.8g
Sodium
331mg
Iron*
5.4mg
* Percentage of recommended daily intake (Aust/NZ)
