Steak with avocado salsa and oregano tomatoes

Satisfy hungry mouths with this quick, easy and tasty summer meal.

Perfect for the barbecue and impressive enough for friends as well as the family.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4

4 x 200g rib eye/scotch fillet steaks (or use sirloin steaks)
2 tbsp vegetable oil
2 Desiree potatoes, sliced thinly
3-4 baby tomatoes on the truss per person (or use cherry tomatoes)
2 tbsp oregano leaves
2 tbsp olive oil

Avocado salsa
1 avocado, peeled and finely diced
1 red onion, peeled and finely diced
½ cup roughly chopped parsley
½ lemon, juiced
1tbsp olive oil

Preheat the barbecue, and preheat the oven to 200ºC. Brush the steaks with 1 tbsp of the vegetable oil.

Place the potato slices on a baking tray lined with baking paper, season and drizzle with the remaining 1 tbsp vegetable oil. Bake in the oven 15 minutes or until potatoes are cooked through and starting to brown and go crispy on the edges.

Ensure barbecue is hot before you cook steaks. Cook for 3-4 minutes on each side for medium or cook until desired doneness. Turn steaks once only. Use tongs rather than a barbecue fork to turn. Remove from the heat and cover loosely with foil to rest for 5 minutes before serving.

Place tomatoes on a baking tray, sprinkle with oregano, season and drizzle with the olive oil. Bake for the last 3 minutes in the oven with the potato.

To serve, place the steaks on a plate with the potato and oregano tomatoes and top steaks with avocado salsa.

To make avocado salsa; combine all ingredients.

Recipe provided by
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