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COOK'S NOTES ON BARBECUE STEAK
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?
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Before preparing the marinade below, lightly grate the surface of the oranges to remove the zest. Squeeze all the oranges. Add the zest and the squeezed juice to the marinade.
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.