BBQ Garlic Steak with Chilean Salsa

Ingredients

2 tomatoes, finely chopped
2 Tbs finely chopped coriander
1 spring onion, finely chopped
1 fresh jalapeño chilli, seeded, finely chopped
2 Tbs lemon juice
1/4 cup (60mL) extra virgin olive oil
3 tsp garlic salt
1 tsp cracked black pepper
4 Porterhouse steaks
Iceberg lettuce wedges, to serve
Cucumber sticks, to serve
Coriander sprigs, to serve

Method

To make the salsa, combine the tomato, chopped coriander, onion, jalapeño, lemon juice and 2 tablespoons of the oil in a small bowl. Set aside for 10 minutes to develop the flavours.

Combine the garlic salt, pepper and remaining oil in a small bowl. Rub over the steaks to coat. Heat a barbeque grill or char-grill on medium-high. Cook the steaks for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Divide the steaks, lettuce and cucumber among serving plates. Spoon the salsa over the steaks. Sprinkle with coriander sprigs to serve.

Credits: Coles

Photo Credits: Coles