4 x 200g Porterhouse steaks3 tbsp garlic infused olive oil2 tbsp fresh rosemary, finally chopped2 medium zucchini, sliced thinly lengthways2 medium red capsicums, quartered1 medium sweet potato, sliced thinly into rounds2 large tomatoes slices thickly into roundsSalt and cracked black pepper, to taste
¼ cup extra virgin olive oilJuice of half a lemon2 tbsp freshly parsley, finally chopped
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- Cover steaks with 2 tbsp of garlic infused olive oil, chopped rosemary and season with salt and pepper.
- Preheat the barbecue flat-plate or char-grill to hot and cook the vegetables for a few minutes on each side or until cooked through using one half of the barbecue. On the other side of the barbecue add the steaks and grill for 2 – 3 minutes per side or cooked to your liking. Remove steaks from heat and cover loosely with foil for 5 minutes.
- Combine olive oil, lemon juice, parsley as season to taste.
- Pile vegetables on serving plates and drizzle with dressing. Trim cooked steaks of any excess fat and slice steaks thinly against the grain and place on top of the vegetables to serve.