Chargrilled Steak & Spicy Wedges. Steak is all the more delicious when seared in a really hot pan, and given plenty of resting time. Meanwhile, rub the steaks with the remaining olive oil and paprika and set aside to come to room. Today we've got a ridiculously simple but impressive way to serve steak, glorious steak.
Rub the steaks with one tablespoon of the olive oil, then season to taste with salt and freshly ground black pepper. This chargrilled steak is great choice for red meat lovers, Jamie's steak recipe is served with mushrooms and salsa verde; a winning combination. This under-appreciated steak is a cut above the rest. You can cook Chargrilled Steak & Spicy Wedges using 11 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Chargrilled Steak & Spicy Wedges
- It's of Sirloin or Rib Eye Steak.
- It's of Baking Potatoes.
- It's of Olive Oil.
- It's of Vinegar.
- You need of Paprika.
- Prepare of Garlic.
- It's of Mushrooms.
- Prepare of Bell Pepper.
- It's of Red Onion.
- You need of Cherry Tomatoes.
- You need of BBQ Marinade.
Chargrilled Flank Steak with Salsa Verde. This recipe for chargrilled steak with Tabasco butter and avocado salad is guaranteed to be a new favourite. Try our easy to follow chargrilled balsamic steak recipe. Absolutely delicious with the best ingredients from Woolworths.
Chargrilled Steak & Spicy Wedges step by step
- Place Steak into bowl & cover with marinade a 12hours before cooking.
- Preheat oven to No 6.
- Wash Potatoes & slice into good size wedges, add olive oil & paprika, place in roasting tin for 25 mins.
- Remove steaks & rub in olive oil & paprika.
- Chop tomatoes, Red onion, Mushrooms & Bell Pepper. Add vinegar.
- Heat griddle pan on high & cook steaks to desired liking (4 mins each side for well done) add mushrooms.
- Crush garlic & add to potatoes & steak, serve with salsa.
Is there anything more satisfying to tuck into than a succulent steak? Because the steaks have been marinated, they will cook very quickly. I can't imagine a good steak without a dollop of mustard, and this version from James really packs a punch. Stir leftovers into gravy, or whatever needs a good wallop in the taste department. A good steak is a must at a barbecue.