Our favourite piece of barbecued steak

One kilogram of scotch fillet from Ashburton Meats. Maggie cuts off one steak, 4cm thick, about 320g.  The remaining piece is set aside for a roast beef meal.

The steak comes to room temperature; the Weber Q heats up to at least 300C on maximum flame. The steak goes onto the grill plate, the lid goes down and the timer is set for 6 minutes. Then, the steak is flipped and cooked for a further 5 minutes, to produce a medium-rare result.

The steak is transferred to a plate, seasoned with WHITE pepper and salt on both top and bottom and rested for 10 minutes.

Maggie divides the steak into two portions, taking the rarer portion, if applicable.

Scotch bbq 1   Scotch bbq 2

 

Scotch bbq 3   Potato salad creamy

This time we completed the meal with some wilted spinach, leftover roasted tomatoes and a creamy potato, herb and pea salad.

I won’t insult your intelligence by giving you the salad recipe. However, should you so desire, …

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About rmgtravelsandfood

Maggie and I are both in our mid-60s and live in Melbourne, Australia. This blog is devoted to our shared passions for travel and fine dining at home. As cooks, we are skilful and adventurous within a framework of mainly traditional ingredients and techniques, and we aim to prepare nutritious food that looks good and tastes delicious. Our evolving repertoire is influenced by both our travels and Melbourne's vibrant food culture. While we are young enough, our priority travel destinations are overseas, although we do spend a few weekends each year exploring south-eastern Australia. As travellers, we are most comfortable with a combination of organised and independent touring. Our first overseas journey together was to Italy in the northern autumn of 2008. We later travelled in France (2009), Spain (2011), Singapore and Cambodia (2012/13). All trips from 2014 onwards are documented in this blog.
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