Go Back

Marinated BBQ steak

Petra
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Marinate 1 hour
Servings 6 serves

Ingredients
  

  • 500 g topside steak. *
  • 1 Tbsp olive oil.
  • 1 tsp apple cider vinegar.
  • 1/2 tsp bi-carb soda.
  • 1 tsp organic gluten free soy.
  • 1 tsp mushroom powder.
  • 1/2 tsp garlic powder.
  • 1/2 tsp onion powder.
  • salt and pepper.

Instructions
 

  • Mix all of your marinade ingredients together, then add your steak. Coat the steak thoroughly in the marinade and leave out at room temperature to rest for an hour.
  • Pre heat your BBQ when the steak has 15 mins left to marinate.
  • Spray a little olive oil directly onto the steak before placing them onto the grill section of the BBQ. Close the lid if you have one, let it cook for around 3 mins. Then spray with oil and flip over to cook for a further 3 mins.
  • If your steaks are quite large, after their second side has cooked for 3 minutes move them onto the solid flat side of your BBQ, turn down the heat to low, cover and cook until they are cooked to your liking. **
  • Remove and rest for 5 mins before serving with your choice of sides.

Notes

ur choice for steak if possible, is kangaroo or venison. But when I can’t get either of those I would settle for a regular beef Topside or flank. Marinating game meats is a great way to tenderise them as well as reduce their strong flavour. Whenever possible, try to purchase your meat from a local butcher. They usually grow their own stock and are predominately grass fed with better living conditions, not to mention they are generally raised locally. Animal welfare is important for my peace of mind if I’m going to eat it.
** Usually our steak pieces are only around an inch thick. I don’t like to leave things on the grill plate for too long in order to reduce charring. Moving them onto the solid cast iron section will prevent them from browning too much whilst finishing them off.
It is really important to let your steak rest for a minimum of half its cooking time to allow the juices to settle and redistribute themselves throughout the steak, making it super tender and juicy.
You could absolutely marinade the steaks the night before cooking, just bring them out of the fridge an hour prior to cooking to bring them closer to room temperature.
Any acidic medium can be substituted for the apple cider vinegar, quite often if I have plenty of lemons or limes I will use them. Rice wine vinegar and white wine vinegar also work well.