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COOK'S NOTES ON BARBECUE STEAK
First, the choice of meat - sirloin is our choice but rump also makes a good barbecue steak. We go to our local butcher for the steaks, not the supermarket. We used mandarin oranges in the marinade although any type of orange can be used, but watch out for the pips.

We've cooked lots of barbecue steaks for our recipes on this website and can thoroughly recommend that they are salted first (see step by step instructions below) for 45 minutes. It seasons the beef well and also tenderises it very well.

Note that we used a barbecue for this recipe but the beef can also be cooked under the grill equally well. The mushrooms, tomatoes and onions were cooked on the barbecue griddle. If your barbecue doesn't have a griddle then use an oven proof tin or fry them separately in a frying pan on the oven top.

We've included additional vegetables (tomatoes, onions and mushrooms) in the ingredients. These are entirely optional but they can be cooked on the barbecue at the same time as the steaks. Simply add mixed salad and chunky bread and you have a substantial barbecue meal.

When you grate the ginger for the marinade you will be left with a mushy reside which is impossible to grate. Add this to the marinade as well because it will contain lots of ginger flavour.

For your standard 230g / 8oz barbecue steak we give average cooking times below. If the steak is thicker than normal then allow slightly more cooking time. As with all steaks, let them rest (i.e. off the heat) for three or four minutes after cooking, this will allow the meat to settle and give it greater texture.

Rare Steak - 1½ to 2 minutes on each side on a medium high heat.

Medium Steak - 2½ to 3 minutes on each side on a medium high heat.

Well Done - 3½ to 4 minutes on each side on a medium high heat.

WHAT SPECIAL KITCHEN EQUIPMENT?
Barbecue or grill.

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METHOD

Sprinkle the salt over each side of the steaks. Cover in cling film and place in the fridge for 45 minutes. Take the steaks out of the fridge and wash them in running water to remove the excess salt.

Add all the marinade ingredients (orange zest and juice,  soy sauce, grated ginger, oil, Tabasco sauce and garlic) to a dish or sealable plastic bag and then add the steaks. Make sure all the surfaces of the steak are covered with marinade. Place in the fridge for 2 hours covered with cling film if using a bowl.

Set the barbecue going in time for cooking the steaks. Place them on a medium high heat and cook for the times shown in Cook's Notes above depending on how well done you prefer your steak. While the steak is cooking add the tomatoes, onions and mushrooms to the griddle (or an oven proof tin), pour on the olive oil and barbecue for six minutes turning frequently.

When the steaks are cooked, remove them from the heat and let them rest in a warm area for three or four minutes. Serve with the vegetables, a mixed salad and lots of crusty bread.

MORE BARBECUE RECIPES