Whip up a quick 30-minute meal with these juicy barbecued steaks served with a grilled mushroom, asparagus and green bean salad.
- Combine 1/4 cup (60ml) of the wine with the garlic, 1 tsp of the thyme and 1 tbsp of the oil in a medium bowl. Season. Add the steaks and turn to coat. Heat a barbecue grill or chargrill on medium-high. Cook the steaks for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
- Combine 1 tablespoon of the remaining oil with the mushroom, asparagus, green beans, tomatoes and remaining thyme in a bowl. Season. Cook the mushroom mixture on the grill for 2 mins or until just tender. Set aside for 5 mins to cool.
- Meanwhile, combine the remaining oil, remaining wine, mustard and vinegar in a large bowl. Season.
- Add the mushroom mixture and spinach to the dressing. Toss to combine. Divide the mushroom salad among serving bowls. Top with the steaks and serve with bread.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set