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Recipe Instructions

Combine 1 1/2 tablespoons oil, garlic, chilli, thyme, coriander, pepper and barbecue sauce in a small bowl.

Place steaks in a large, shallow glass or ceramic dish. Spoon spice mixture over steak. Turn to coat. Cover. Refrigerate for about 1 hour, if time permits.

Meanwhile, cook potatoes in large saucepan of boiling water for about 7 to 8 minutes or until just tender. Drain. Rinse under cold water.

Set aside for 10 minutes or until cool enough to handle. Cut diagonally into 1cm thick slices. Transfer potato to a bowl. Add remaining oil. Toss to coat.

Heat a barbecue grill on medium-high heat. Place steaks on the grill. Season with salt. Cook steak for 4 to 5 minutes each side, for medium, or until cooked to your liking.

Transfer to a plate. Cover with foil. Set aside for about 5 minutes to rest.

Cook potato slices for about 2 minutes each side or until charred. Serve steak and potato with salad.

Recipe Ingredient

45.50 gm olive oil

1 garlic clove, crushed

1 tsp chilli powder

2 tsp dried thyme

1 tsp ground coriander

1/2 tsp cracked black pepper

22.60 gm barbecue sauce

4 (150g) beef rump steaks

750g red rascal potatoes

Mixed salad, to serve

Cook Time


Prep Time


Total Time



107.25 calories

21.4 grams fat

4.9 grams saturated fat

30.8 grams carbohydrates

3.0 grams sugar

35.9 grams protein

82.5 milligrams cholesterol

152 milligrams sodium


Recipe Category



Family friendly, summer, spring, quick, autumn, winter, main, dinner, potato, barbecue, meat, spicy, kim coverdale, sfi, super food ideas, bbq, steak dinner, char-grill, chargrill, marinade, spice rub, low carb, low sodium, low kilojoule, lower gi, low sugar


Enjoy this warming barbecue steak dinner, perfect for Saturday night gatherings with friends. To gain the maximum flavour from the marinade, start this recipe one day ahead.

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