Barbecued Steak And Vegetables

Enjoy an alfresco lunch in the sunshine with this delicious barbecued steak and vegetables.

The ingredient of Barbecued Steak And Vegetables

• olive oil cooking spray
• 2 red capsicum quartered lengthways
• 3 zucchini quartered lengthways
• 400g orange sweet potato peeled thinly sliced
• 2 200g each beef porterhouse steaks trimmed
• 1 tbsp balsamic vinegar
• 3 tsp olive oil
• 1 3 cup basil leaves shredded

The Instruction of barbecued steak and vegetables

• preheat a barbecue grill on high heat lightly spray capsicum zucchini and sweet potato with oil
• cook capsicum skin side down on grill for 15 minutes or until charred at the same time cook zucchini and sweet potato for 7 minutes turn and cook for 7 to 8 minutes or until golden and tender place capsicum in a snap lock bag seal bag and stand for 5 minutes peel and discard charred skin cut capsicum flesh into strips set vegetables aside on a plate cover loosely with foil to keep warm
• spray both sides of steaks with oil season with freshly ground black pepper cook for 3 minutes each side for medium or until cooked to your liking place on a plate cover with foil and stand for 5 minutes combine vinegar oil and salt and pepper in a jug
• slice steak across the grain place vegetables on plates top with steak sprinkle with basil and drizzle with oil mixture serve

Nutritions of Barbecued Steak And Vegetables

fatContent: 245 692 calories
saturatedFatContent: 8 6 grams fat
carbohydrateContent: 2 4 grams saturated fat
sugarContent: 15 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 24 6 grams protein
sodiumContent: 57 milligrams cholesterol

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