Barbequed Steak and Vegetables

barbequed steak

Serves: 4

This recipe was created by Cape Grim Beef – it is healthy, simple, fresh, delicious and perfect for a light summer meal. Let us know how your version turns out on our Facebook page or our VIP Facebook Group!


  • Olive oil cooking spray
  • 2 red capsicum, quartered lengthwise
  • 3 zucchini, quartered lengthwise
  • 400g orange sweet potato, peeled and thinly sliced
  • 4 eye fillet steaks
  • 1 tablespoon balsamic vinegar
  • 3 teaspoons olive oil
  • 1⅓ cup basil leaves, shredded


  1. Preheat a barbecue grill on high heat. Lightly spray the capsicum, zucchini and sweet potato with oil.
  2. Cook capsicum skin side down on grill for 15 minutes or until charred. At the same time, cook zucchini and sweet potato 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. Put vegetables aside on a plate. Cover loosely with foil.
  3. 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. Put on a plate, cover with foil and stand for 5 minutes.
  4. Combine vinegar, oil and salt and pepper in a jug.
  5. Slice steak across the grain. Put vegetables on plates, top with steak, sprinkle with basil and drizzle with oil mixture.
  6. Serve and enjoy!


  • Always rest beef after cooking, as this allows the meat juices to redistribute (which provides a more moist and tender result).
  • Best beef steaks for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round, blade and oyster blade.
  • Ensure the barbecue is hot before you cook. Your steaks should sizzle when they make contact.

View our range of Cape Grim Beef

See also: our grass fed beef range.